Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2005) Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats. Malaysian Journal Of Nutrition, 11 (2). pp. 165-175. ISSN 1394-035X

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Abstract

A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectively, in beef burgers made with red palm fat (RPF35) and fat blend. The changes in the levels of g-tocotrienol and d-tocotrienol after processing in all beef burgers except for the control were not statistically significant (P>0.05). After processing, a-carotene and b-carotene levels were significantly decreased, ranging from 27-40% to 42-54% in beef burgers formulated with fat blend and RPF35. After cooking, a-tocopherol and a-tocotrienol in all cooked beef burgers, except the control, were significantly decreased with levels ranging from 18- 50% to 17-46% respectively. The changes in the levels of a-carotene and b- carotene after cooking were also statistically significant (36-47% and 48-62% loss, respectively). Substitution of animal fats with palm-based fats reduced the content of cholesterol in beef burgers. The taste panel was not able to differentiate the sensory attributes such as colour, juiciness and oiliness of beef burgers formulated with palm-based fats and beef fat. Overall levels of carotene and vitamin E were higher in palm fat burgers but losses occurred upon processing and cooking.

Item Type: Article
Uncontrolled Keywords: a-tocopherol, red palm fat (RPF35)
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) > Professor Dr. Wan Rosli Wan Ishak (Health Sciences)
Depositing User: Administrator Automasi
Date Deposited: 07 Apr 2017 08:49
Last Modified: 28 Aug 2017 05:02
URI: http://eprints.usm.my/id/eprint/32973

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