Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

A. R. Alina, A. Siti Mashitoh, Abd. Salam Babji, I. Maznah, K. M W Syamsul, Y. Muhyiddin

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chicken sausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm Mid Fraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat (p<0.05). However, •-carotene content showed the highest significant value (p<0.05) in sausage incorporated with RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, which was indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) also improve the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation study need longer storage duration to see the good result plot and changes that occur can be determined clearly.

Original languageEnglish
Pages (from-to)62-66
Number of pages5
JournalWorld Applied Sciences Journal
Volume17
Issue numberSPL.ISS1
Publication statusPublished - 2012

Fingerprint

oxidative stability
sausages
cold storage
chickens
thiobarbituric acid-reactive substances
rice bran
lipid peroxidation
carboxymethylcellulose
carotenes
peroxide value
storage time
dietary fiber
oxidation
lipids
sampling

Keywords

  • Chicken Fat
  • Chicken Sausage
  • Oxidative Stability
  • Red Palm Mid Fraction

ASJC Scopus subject areas

  • General

Cite this

Alina, A. R., Siti Mashitoh, A., Babji, A. S., Maznah, I., Syamsul, K. M. W., & Muhyiddin, Y. (2012). Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage. World Applied Sciences Journal, 17(SPL.ISS1), 62-66.

Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage. / Alina, A. R.; Siti Mashitoh, A.; Babji, Abd. Salam; Maznah, I.; Syamsul, K. M W; Muhyiddin, Y.

In: World Applied Sciences Journal, Vol. 17, No. SPL.ISS1, 2012, p. 62-66.

Research output: Contribution to journalArticle

Alina, AR, Siti Mashitoh, A, Babji, AS, Maznah, I, Syamsul, KMW & Muhyiddin, Y 2012, 'Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage', World Applied Sciences Journal, vol. 17, no. SPL.ISS1, pp. 62-66.
Alina, A. R. ; Siti Mashitoh, A. ; Babji, Abd. Salam ; Maznah, I. ; Syamsul, K. M W ; Muhyiddin, Y. / Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage. In: World Applied Sciences Journal. 2012 ; Vol. 17, No. SPL.ISS1. pp. 62-66.
@article{6285bcc13a6146279cb5e3bce37ee49c,
title = "Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage",
abstract = "The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chicken sausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm Mid Fraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat (p<0.05). However, •-carotene content showed the highest significant value (p<0.05) in sausage incorporated with RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, which was indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) also improve the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation study need longer storage duration to see the good result plot and changes that occur can be determined clearly.",
keywords = "Chicken Fat, Chicken Sausage, Oxidative Stability, Red Palm Mid Fraction",
author = "Alina, {A. R.} and {Siti Mashitoh}, A. and Babji, {Abd. Salam} and I. Maznah and Syamsul, {K. M W} and Y. Muhyiddin",
year = "2012",
language = "English",
volume = "17",
pages = "62--66",
journal = "World Applied Sciences Journal",
issn = "1818-4952",
publisher = "International Digital Organization for Scientific Information",
number = "SPL.ISS1",

}

TY - JOUR

T1 - Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

AU - Alina, A. R.

AU - Siti Mashitoh, A.

AU - Babji, Abd. Salam

AU - Maznah, I.

AU - Syamsul, K. M W

AU - Muhyiddin, Y.

PY - 2012

Y1 - 2012

N2 - The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chicken sausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm Mid Fraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat (p<0.05). However, •-carotene content showed the highest significant value (p<0.05) in sausage incorporated with RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, which was indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) also improve the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation study need longer storage duration to see the good result plot and changes that occur can be determined clearly.

AB - The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chicken sausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm Mid Fraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat (p<0.05). However, •-carotene content showed the highest significant value (p<0.05) in sausage incorporated with RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, which was indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) also improve the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation study need longer storage duration to see the good result plot and changes that occur can be determined clearly.

KW - Chicken Fat

KW - Chicken Sausage

KW - Oxidative Stability

KW - Red Palm Mid Fraction

UR - http://www.scopus.com/inward/record.url?scp=84865246536&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84865246536&partnerID=8YFLogxK

M3 - Article

VL - 17

SP - 62

EP - 66

JO - World Applied Sciences Journal

JF - World Applied Sciences Journal

SN - 1818-4952

IS - SPL.ISS1

ER -