Vitamin E contents of processed meats blended with palm oils
The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2006
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf http://eprints.usm.my/32956/ http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2006.00044.x/epdf |
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| Summary: | The vitamin E contents of beef burgers and chicken frankfurters blended
with palm oil (PO) were determined. PO and red PO cooked beef burgers
resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g
and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The
concentration of alpha-tocopherol (a-tocopherol) for all retorted chicken
frankfurters was reduced (P � 0.05) by 66.0–91.50 (16–46%) mg/g while the
alpha-tocotrienol (a-tocotrienol) in all retorted chicken frankfurters significantly
decreased (P � 0.05) by 63.0–95.5 mg/g (28–48%) after 6 months of
storage. Both a-tocopherol and a-tocotrienol decreased at a faster rate (62–
64% and 53–61% loss, respectively) and was less stable than the gammatocotrienol
(12–59%) and the delta-tocotrienol (4–28%) in beef burgers. The
effect of processing, cooking, frozen storage and the type of fats used could
influence vitamin E stability and content in meat products. |
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