Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

Ishak, Wan Rosli Wan; Babji, Abdul Salam; Aminah, A.; Foo, S. P.; Malik, O. Abd

doi:10.3109/09637481003591582

Cited by 6 publications

(4 citation statements)

References 33 publications

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“…Synthetics antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have been widely used to prevent lipid oxidation, but nowadays the use of natural antioxidants is growing interest [7]. A lot of researches have been made to study the effect of partially or completely replaced animal fat with palm fat on emulsion stability, nutritional composition, texture and sensory quality of meat products [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of red palm oils blended chicken nuggets during frozen storage

Kamaruzaman¹,

Babji²

2014

AIP Conference Proceedings

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Abstract. The effects of red palm oils known as Naturally Vitamin Rich Oil (NVRO) on the lipid stability of chicken nuggets were determined. Lipid oxidation was analyzed during frozen storage (-18 °C) for up to 4 months. Thiobarbituric acid (TBA) values and peroxide value (PV) for all samples chicken nuggets increased throughout 3 months of frozen storage and then start to decrease thereafter. Chicken nuggets formulated with NVRO, NVRO-100 and NVRO-50 showed lower TBA values and PV compared to the samples prepared with chicken fat. However, among NVRO, there were not significantly different for most of the months. It was concluded that the utilization of red palm oils in chicken nuggets significantly reduced the oxidation of lipid, which was indicated by the PV throughout 4 months of frozen storage.

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Section: Introductionmentioning

confidence: 99%

Oxidative stability of red palm oils blended chicken nuggets during frozen storage

Kamaruzaman¹,

Babji²

2014

AIP Conference Proceedings

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“…Direct addition of vitamin E did not affect basal composition, lipid oxidation, microbial growth, cooking loss or texture of raw or cooked sausages [ 85 ]. Some studies report that heat treatment and storage duration did not change α-tocopherol retention in meat products [ 84 ], while others noted a significant decrease up to 58% [ 86 ].…”

Section: Functional Compounds With Relevance For Meat Industrymentioning

confidence: 99%

Bioactive Compounds in Functional Meat Products

et al. 2018

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Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

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“…All treatments were prepared in Home Economics Department, Faculty of Specific education; Kafr El-Sheikh Univ. Burgers were prepared according to the procedure described by Wan Rosli et al,(2006) with slight modifications. The chicken breast and dried mushroom were blends using a food processor.…”

Section: Preparation Of Mushroom Chicken Burgersmentioning

confidence: 99%

التقييم الکيماوي والتکنولوجي والميکروبيولوجي لبرجرالدجاج المخلوط بفطر عيش الغراب المجفف

الدميري¹

2017

مجلة الاقتصاد المنزلي.جامعة المنوفية

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This study was carried out to prepare mushroom chicken burger by partial substitution of dried mushroom. The organoleptic properties, gross chemical composition, caloric value and physical properties of this prepared burger were evaluated. A microbiological examination was also conducted during frozen storage of prepared burger. The addition of 10, 20 and 30% of dried mushroom to chicken burgers formulated did not change in both sensory properties and consumers' acceptability. The reduction of sensory scores for texture and hardness was observed simultaneously with the level of dried mushroom used. Chicken burger prepared with 30% of dried mushroom, recorded the highest scores of moisture, ash and fiber in both raw and cooked burgers while, protein, fat, carbohydrate and total caloric values recorded lower concentrations. On the other hand, fat and water retention, cooking yield, Feder value and the water holding capacity of prepared burgers were significantly (p<0.05) elevated with the increasing level of dried mushroom compared to control. Values of shrinkage and cooking loss parameters were decreased with increasing substitution percentage of dried mushroom comparing with the control treatment. Total bacterial counts of all treatments were decreased during frozen storage. Treatments containing dried mushroom were markedly decreased the bacterial count. Pathogenic bacteria, Coliform group and Salmonella sp., were not detected in all treatments during frozen storage.

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Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

Cited by 6 publications

References 33 publications

Oxidative stability of red palm oils blended chicken nuggets during frozen storage

Oxidative stability of red palm oils blended chicken nuggets during frozen storage

Bioactive Compounds in Functional Meat Products

التقييم الکيماوي والتکنولوجي والميکروبيولوجي لبرجرالدجاج المخلوط بفطر عيش الغراب المجفف

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