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Composition and thermal analysis of lipids from pre-fried chicken nuggets.

Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-f...

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Main Authors: Mohammed Nazrim Marikkar, Jalaldeen, Ng, S. L., Che Man, Yaakob
Format: Article
Language:English
English
Published: Springer Verlag 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24083/1/Composition%20and%20thermal%20analysis%20of%20lipids%20from%20pre.pdf
http://psasir.upm.edu.my/id/eprint/24083/
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spelling my.upm.eprints.240832015-10-16T08:21:56Z http://psasir.upm.edu.my/id/eprint/24083/ Composition and thermal analysis of lipids from pre-fried chicken nuggets. Mohammed Nazrim Marikkar, Jalaldeen Ng, S. L. Che Man, Yaakob Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-frying of the product. The stearic acid content of the commercial brands were similar to that of the sample pre-fried in palm olein, but significantly (p < 0.05) lower than that of the sample pre-fried in lard. The triacylglycerol (TAG) profiles of the commercial brands were similar to that of the sample pre-fried in palm olein, but distinctly different from the sample pre-fried in lard according to the dissimilarities in the contents of TAG molecules namely, PLL, POS, and PPO. Based on thermal analysis, the commercial brands of chicken nuggets could be divided into three distinguishable subgroups namely, Group-A: NPO; Group-B: ACO, AFO, APO, ASO; Group-C: AMO, ARO, JOD, SMO, SOD. While brands under group-B showed close similarity to AOO, none show any similarity to sample ALD. As any of the samples did not possess characteristics of the sample pre-fried in lard, the commercial brands of chicken nuggets of this study are recommendable for consumers whose religious restriction prevents the use of lard in food. Springer Verlag 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24083/1/Composition%20and%20thermal%20analysis%20of%20lipids%20from%20pre.pdf Mohammed Nazrim Marikkar, Jalaldeen and Ng, S. L. and Che Man, Yaakob (2011) Composition and thermal analysis of lipids from pre-fried chicken nuggets. Journal of the American Oil Chemists' Society, 88 (6). pp. 749-754. ISSN 0003-021X; ESSN:1558-9331 10.1007/s11746-010-1734-3 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-frying of the product. The stearic acid content of the commercial brands were similar to that of the sample pre-fried in palm olein, but significantly (p < 0.05) lower than that of the sample pre-fried in lard. The triacylglycerol (TAG) profiles of the commercial brands were similar to that of the sample pre-fried in palm olein, but distinctly different from the sample pre-fried in lard according to the dissimilarities in the contents of TAG molecules namely, PLL, POS, and PPO. Based on thermal analysis, the commercial brands of chicken nuggets could be divided into three distinguishable subgroups namely, Group-A: NPO; Group-B: ACO, AFO, APO, ASO; Group-C: AMO, ARO, JOD, SMO, SOD. While brands under group-B showed close similarity to AOO, none show any similarity to sample ALD. As any of the samples did not possess characteristics of the sample pre-fried in lard, the commercial brands of chicken nuggets of this study are recommendable for consumers whose religious restriction prevents the use of lard in food.
format Article
author Mohammed Nazrim Marikkar, Jalaldeen
Ng, S. L.
Che Man, Yaakob
spellingShingle Mohammed Nazrim Marikkar, Jalaldeen
Ng, S. L.
Che Man, Yaakob
Composition and thermal analysis of lipids from pre-fried chicken nuggets.
author_facet Mohammed Nazrim Marikkar, Jalaldeen
Ng, S. L.
Che Man, Yaakob
author_sort Mohammed Nazrim Marikkar, Jalaldeen
title Composition and thermal analysis of lipids from pre-fried chicken nuggets.
title_short Composition and thermal analysis of lipids from pre-fried chicken nuggets.
title_full Composition and thermal analysis of lipids from pre-fried chicken nuggets.
title_fullStr Composition and thermal analysis of lipids from pre-fried chicken nuggets.
title_full_unstemmed Composition and thermal analysis of lipids from pre-fried chicken nuggets.
title_sort composition and thermal analysis of lipids from pre-fried chicken nuggets.
publisher Springer Verlag
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24083/1/Composition%20and%20thermal%20analysis%20of%20lipids%20from%20pre.pdf
http://psasir.upm.edu.my/id/eprint/24083/
_version_ 1643828254488920064
score 13.211869

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