Vitamin E contents of processed meats blended with palm oils

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2006) Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13. pp. 186-198. ISSN 1745-4522

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The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The concentration of alpha-tocopherol (a-tocopherol) for all retorted chicken frankfurters was reduced (P � 0.05) by 66.0–91.50 (16–46%) mg/g while the alpha-tocotrienol (a-tocotrienol) in all retorted chicken frankfurters significantly decreased (P � 0.05) by 63.0–95.5 mg/g (28–48%) after 6 months of storage. Both a-tocopherol and a-tocotrienol decreased at a faster rate (62– 64% and 53–61% loss, respectively) and was less stable than the gammatocotrienol (12–59%) and the delta-tocotrienol (4–28%) in beef burgers. The effect of processing, cooking, frozen storage and the type of fats used could influence vitamin E stability and content in meat products.

Item Type: Article
Uncontrolled Keywords: vitamin E, alpha-tocopherol (α-tocopherol)
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
Divisions: Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article
Zoom Profil Pakar (Expert Profile) > Wan Rosli Wan Ishak (Health Sciences)
Depositing User: Administrator Automasi
Date Deposited: 07 Apr 2017 07:50
Last Modified: 28 Aug 2017 05:02

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