Palm Fats as Animal Fat Analogues in Beef Burgers

Wan Rosli, W. I. and Babji, A.S. and Alina, A. R. and Mohd Suria, A. Y. and Foo, S. P. (2003) Palm Fats as Animal Fat Analogues in Beef Burgers. ASEAN Food Journal, 12 (4). pp. 191-197. ISSN 2231-7546

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Abstract

Palm fat and red palm fat were used to replace beef fat in beef burgers. The vitamin E content was higher in palm fat burgers and red palm fat at 428 and 367 μg/g, respectively. Replacing beef fat with palm fat decreased cholesterol to 87 mg and 92 mg/100g (16-24%) in raw and cooked beef burgers, respectively. Red palm fat burgers had the highest carotene values, while beef fat burgers were the lowest. Substitution of animal fat with palm fat did not change the overall sensory acceptability of the beef burgers, showing the potential of palm fats as animal fat analogues.

Item Type: Article
Additional Information: Successor Title: International Food Research Journal
Uncontrolled Keywords: Palm fat, red palm fat, animal fat, processed meat, Vitamin A, Vitamin E
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 08:59
Last Modified: 28 Aug 2017 05:02
URI: http://eprints.usm.my/id/eprint/32977

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