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Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages

Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic and carcinogenic effects towards human. Storage of food will increase the production of COPs. The objective of this research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage,...

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Main Authors: A.R., Alina, Z.H., Shazamawati, N., Nor'Atiqah, M.J., Thema Juhana, J., Juriani, K.M.W., Syamsul, A., Siti Mashitoh
Format: Article
Language:en_US
Published: 2015
Subjects:
Cholesterol Oxidation Products (COPs)
Fatty Acid Methyl Ester (FAME)
Gas Chromatography (GC)
Online Access:http://ddms.usim.edu.my/handle/123456789/8789
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spelling my.usim-87892017-02-23T07:10:02Z Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages A.R., Alina Z.H., Shazamawati N., Nor'Atiqah M.J., Thema Juhana J., Juriani K.M.W., Syamsul A., Siti Mashitoh Cholesterol Oxidation Products (COPs) Fatty Acid Methyl Ester (FAME) Gas Chromatography (GC) Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic and carcinogenic effects towards human. Storage of food will increase the production of COPs. The objective of this research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage, -20°C) on fatty acids content and formation of cholesterol oxides in three different lipid sources of sausage products containing chicken fat (CF), Super Olein (SO) and Red Palm Stearin (RPS).Three types of chicken sausages with different lipid sources: CF, SO and RPS were prepared and stored in chiller for zero, first, second and third weeks and stored frozen for zero, fourth and eight weeks. Fatty Acids and COPs in samples were extracted and analyzed using gas chromatography with flame ionization detector (FID). The reduction of unsaturated fatty acids, cholesterol content and formation of cholesterol oxides were found during throughout the storage life. The Red Palm Stearin (RPS) samples showed significant increment of the total saturated fatty acid compared to Super Olein (SO) and chicken fat (CF). It was concluded the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased in comparison to polyunsaturated fatty acids (PUFA) in all samples during chilled storage and the amount of COPs were in the following order; CF>SO>RPS. It implies that sausages formulated with SO and RPS are effective in reducing COPs formation. The recommendations are to wider the range of COPs reference standards. © IDOSI Publications, 2012. 2015-07-13T07:54:01Z 2015-07-13T07:54:01Z 2012 Article 18184952 http://ddms.usim.edu.my/handle/123456789/8789 en_US
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 en_US
topic Cholesterol Oxidation Products (COPs)
Fatty Acid Methyl Ester (FAME)
Gas Chromatography (GC)
spellingShingle Cholesterol Oxidation Products (COPs)
Fatty Acid Methyl Ester (FAME)
Gas Chromatography (GC)
A.R., Alina
Z.H., Shazamawati
N., Nor'Atiqah
M.J., Thema Juhana
J., Juriani
K.M.W., Syamsul
A., Siti Mashitoh
Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages
description Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic and carcinogenic effects towards human. Storage of food will increase the production of COPs. The objective of this research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage, -20°C) on fatty acids content and formation of cholesterol oxides in three different lipid sources of sausage products containing chicken fat (CF), Super Olein (SO) and Red Palm Stearin (RPS).Three types of chicken sausages with different lipid sources: CF, SO and RPS were prepared and stored in chiller for zero, first, second and third weeks and stored frozen for zero, fourth and eight weeks. Fatty Acids and COPs in samples were extracted and analyzed using gas chromatography with flame ionization detector (FID). The reduction of unsaturated fatty acids, cholesterol content and formation of cholesterol oxides were found during throughout the storage life. The Red Palm Stearin (RPS) samples showed significant increment of the total saturated fatty acid compared to Super Olein (SO) and chicken fat (CF). It was concluded the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased in comparison to polyunsaturated fatty acids (PUFA) in all samples during chilled storage and the amount of COPs were in the following order; CF>SO>RPS. It implies that sausages formulated with SO and RPS are effective in reducing COPs formation. The recommendations are to wider the range of COPs reference standards. © IDOSI Publications, 2012.
format Article
author A.R., Alina
Z.H., Shazamawati
N., Nor'Atiqah
M.J., Thema Juhana
J., Juriani
K.M.W., Syamsul
A., Siti Mashitoh
author_facet A.R., Alina
Z.H., Shazamawati
N., Nor'Atiqah
M.J., Thema Juhana
J., Juriani
K.M.W., Syamsul
A., Siti Mashitoh
author_sort A.R., Alina
title Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages
title_short Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages
title_full Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages
title_fullStr Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages
title_full_unstemmed Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages
title_sort effect of storage on fatty acid methyl ester (fame) and cholesterol oxidation products (cops) in different type of sausages
publishDate 2015
url http://ddms.usim.edu.my/handle/123456789/8789
_version_ 1645152474457178112
score 13.211869

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