Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils
The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5...
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| Format: | Article |
| Language: | en |
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Taylor & Francis
2010
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| Online Access: | http://eprints.usm.my/32944/1/wi_usm_muha.pdf http://eprints.usm.my/32944/ http://www.tandfonline.com/doi/abs/10.3109/09637481003591582 |
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| author | Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd. Malik, O. |
| author_facet | Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd. Malik, O. |
| author_sort | Wan Rosli, W. I. |
| building | Hamzah Sendut Library |
| collection | Institutional Repository |
| content_provider | Universiti Sains Malaysia |
| content_source | USM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended
with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat
treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from
538.5 to 287.5 mg after 6 months. Oven cooked sausages stored at –18�C and retorted sausages
stored for the 6 months of shelf studies resulted in more than 90% loss of a-carotene and
b-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0–32.2 mg/
100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat
treatments did not significantly change THE cholesterol content, within all treatments. This
study showed the potential of utilizing red palm oils as animal fat analogues in improving
vitamin E, reducing cholesterol but not carotenes in beef frankfurters. |
| format | Article |
| id | my.usm.eprints.32944 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2010 |
| publisher | Taylor & Francis |
| record_format | eprints |
| spelling | my.usm.eprints.32944 http://eprints.usm.my/32944/ Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd. Malik, O. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 mg after 6 months. Oven cooked sausages stored at –18�C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of a-carotene and b-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0–32.2 mg/ 100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters. Taylor & Francis 2010 Article PeerReviewed application/pdf en cc_by_sa http://eprints.usm.my/32944/1/wi_usm_muha.pdf Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd. Malik, O. (2010) Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International Journal of Food Sciences and Nutrition, 61 (5). pp. 519-535. ISSN 1465-3478 http://www.tandfonline.com/doi/abs/10.3109/09637481003591582 |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd. Malik, O. Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils |
| title | Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils |
| title_full | Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils |
| title_fullStr | Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils |
| title_full_unstemmed | Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils |
| title_short | Effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils |
| title_sort | effect of retorting and oven cooking on the nutritional
properties of beef frankfurters blended with palm oils |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32944/1/wi_usm_muha.pdf http://eprints.usm.my/32944/ http://www.tandfonline.com/doi/abs/10.3109/09637481003591582 |
| url_provider | http://eprints.usm.my/ |