Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats
A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectiv...
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| Format: | Article |
| Language: | en |
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Persatuan Pemakanan Malaysia
2005
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| Online Access: | http://eprints.usm.my/32973/1/mjn11n2_art9_MUHA.pdf http://eprints.usm.my/32973/ |
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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 | A study was undertaken to investigate the effects of processing on the
nutritional and sensory qualities of beef burgers formulated with palm fats as
animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels
were significantly decreased, ranging from 46-48% to 36-44% respectively, in
beef burgers made with red palm fat (RPF35) and fat blend. The changes in
the levels of g-tocotrienol and d-tocotrienol after processing in all beef burgers
except for the control were not statistically significant (P>0.05). After processing,
a-carotene and b-carotene levels were significantly decreased, ranging
from 27-40% to 42-54% in beef burgers formulated with fat blend and RPF35.
After cooking, a-tocopherol and a-tocotrienol in all cooked beef burgers,
except the control, were significantly decreased with levels ranging from 18-
50% to 17-46% respectively. The changes in the levels of a-carotene and b-
carotene after cooking were also statistically significant (36-47% and 48-62%
loss, respectively). Substitution of animal fats with palm-based fats reduced
the content of cholesterol in beef burgers. The taste panel was not able to differentiate
the sensory attributes such as colour, juiciness and oiliness of beef
burgers formulated with palm-based fats and beef fat. Overall levels of
carotene and vitamin E were higher in palm fat burgers but losses occurred
upon processing and cooking. |
| format | Article |
| id | my.usm.eprints.32973 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2005 |
| publisher | Persatuan Pemakanan Malaysia |
| record_format | eprints |
| spelling | my.usm.eprints.32973 http://eprints.usm.my/32973/ Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats 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 A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectively, in beef burgers made with red palm fat (RPF35) and fat blend. The changes in the levels of g-tocotrienol and d-tocotrienol after processing in all beef burgers except for the control were not statistically significant (P>0.05). After processing, a-carotene and b-carotene levels were significantly decreased, ranging from 27-40% to 42-54% in beef burgers formulated with fat blend and RPF35. After cooking, a-tocopherol and a-tocotrienol in all cooked beef burgers, except the control, were significantly decreased with levels ranging from 18- 50% to 17-46% respectively. The changes in the levels of a-carotene and b- carotene after cooking were also statistically significant (36-47% and 48-62% loss, respectively). Substitution of animal fats with palm-based fats reduced the content of cholesterol in beef burgers. The taste panel was not able to differentiate the sensory attributes such as colour, juiciness and oiliness of beef burgers formulated with palm-based fats and beef fat. Overall levels of carotene and vitamin E were higher in palm fat burgers but losses occurred upon processing and cooking. Persatuan Pemakanan Malaysia 2005 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32973/1/mjn11n2_art9_MUHA.pdf Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2005) Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats. Malaysian Journal Of Nutrition, 11 (2). pp. 165-175. ISSN 1394-035X |
| 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. Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats |
| title | Effects of Processing on Nutritional and Sensory Qualities
of Beef Burgers Incorporated With Palm Fats |
| title_full | Effects of Processing on Nutritional and Sensory Qualities
of Beef Burgers Incorporated With Palm Fats |
| title_fullStr | Effects of Processing on Nutritional and Sensory Qualities
of Beef Burgers Incorporated With Palm Fats |
| title_full_unstemmed | Effects of Processing on Nutritional and Sensory Qualities
of Beef Burgers Incorporated With Palm Fats |
| title_short | Effects of Processing on Nutritional and Sensory Qualities
of Beef Burgers Incorporated With Palm Fats |
| title_sort | effects of processing on nutritional and sensory qualities
of beef burgers incorporated with palm fats |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32973/1/mjn11n2_art9_MUHA.pdf http://eprints.usm.my/32973/ |
| url_provider | http://eprints.usm.my/ |