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Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked...

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Main Authors:	Alina A.R., Siti Mashitoh A., Babji A.S, Maznah I.,, Syamsul K.M.W., Muhyiddin Y.
Format:	Article
Language:	English
Published:	2017
Subjects:	Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction
Online Access:	http://ddms.usim.edu.my:80/jspui/handle/123456789/15361
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id	my.usim-15361
record_format	dspace
spelling	my.usim-153612017-10-31T08:42:46Z Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage Alina A.R., Siti Mashitoh A. Babji A.S, Maznah I., Syamsul K.M.W., Muhyiddin Y. Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chicken sausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm Mid Fraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat (p<0.05). However, •-carotene content showed the highest significant value (p<0.05) in sausage incorporated with RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, which was indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) also improve the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation study need longer storage duration to see the good result plot and changes that occur can be determined clearly. © IDOSI Publications, 2012. 2017-10-31T08:42:46Z 2017-10-31T08:42:46Z 2012 Article 18184952 http://ddms.usim.edu.my:80/jspui/handle/123456789/15361 en
institution	Universiti Sains Islam Malaysia
building	USIM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universit Sains Islam i Malaysia
content_source	USIM Institutional Repository
url_provider	http://ddms.usim.edu.my/
language	English
topic	Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction
spellingShingle	Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction Alina A.R., Siti Mashitoh A. Babji A.S, Maznah I., Syamsul K.M.W., Muhyiddin Y. Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
description	The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chicken sausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm Mid Fraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat (p<0.05). However, •-carotene content showed the highest significant value (p<0.05) in sausage incorporated with RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, which was indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) also improve the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation study need longer storage duration to see the good result plot and changes that occur can be determined clearly. © IDOSI Publications, 2012.
format	Article
author	Alina A.R., Siti Mashitoh A. Babji A.S, Maznah I., Syamsul K.M.W., Muhyiddin Y.
author_facet	Alina A.R., Siti Mashitoh A. Babji A.S, Maznah I., Syamsul K.M.W., Muhyiddin Y.
author_sort	Alina A.R., Siti Mashitoh A.
title	Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
title_short	Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
title_full	Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
title_fullStr	Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
title_full_unstemmed	Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
title_sort	oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage
publishDate	2017
url	http://ddms.usim.edu.my:80/jspui/handle/123456789/15361
_version_	1645153898754736128
score	13.211869

Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

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