Kandungan Vitamin E dan Kestabilan Oksidatif Nugget Ayam Campuran Minyak Sawit Merah Semasa Penyimpanan Beku

Translated title of the contribution: Vitamin e contents and oxidative stability of red palm oils blended chicken nuggets during frozen storage

Nurkhuzaiah Kamaruzaman, Abd. Salam Babji, Wan Rosli Wan Ismail, Foo Siew Peng

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Red Palm Oil (RPO) has a high oxidative stability and contains high levels of natural antioxidants, such as vitamin E and carotenoids. In this study, Vitamin E contents and lipid oxidation of chicken nuggets blended with red palm oil consist of NVRO, NVRO-100 and NVRO-50 were compared against the control chicken fat treatment, each containing 10% fat. Vitamin E contents, thiobarbituric acid (TBA) values and peroxide values (PV) for all samples were measured throughout 4 months of storage at -18°C. All the vitamin E homologues were decreased.α-tocopherol and α-tocotrienol decreased faster meanwhile δ-tocopherol decreased slower than other homologues. Besides that, Vitamin E content in NVRO and NVRO-100 was significantly decreased (p<0.05) from 767.15 to 482.14 μg/g and 842.73 to 672.36 μg/g respectively. TBA and PV values for all samples chicken nuggets increased throughout 3 months of frozen storage but started to decrease thereafter. However, chicken nuggets formulated with NVRO, NVRO-100 and NVRO-50 significantly reduced (p<0.05) TBA and PV values compared with chicken fat treatments. This study showed that frozen storage influence vitamin E stability and the potential of utilization of red palm oils in improving nutritional quality and reducing lipid oxidation of chicken nugget.

Original languageUndefined/Unknown
Pages (from-to)202-212
Number of pages11
JournalMalaysian Journal of Analytical Sciences
Volume19
Issue number1
Publication statusPublished - 2015

Fingerprint

Vitamin E
Vitamins
Peroxides
Tocopherols
Fats
Tocotrienols
Lipids
Oxidation
Carotenoids
palm oil
Antioxidants
thiobarbituric acid

Keywords

  • Chicken nugget
  • Oxidative stability
  • Red palm oil
  • Vitamin E

ASJC Scopus subject areas

  • Analytical Chemistry

Cite this

Kandungan Vitamin E dan Kestabilan Oksidatif Nugget Ayam Campuran Minyak Sawit Merah Semasa Penyimpanan Beku. / Kamaruzaman, Nurkhuzaiah; Babji, Abd. Salam; Ismail, Wan Rosli Wan; Peng, Foo Siew.

In: Malaysian Journal of Analytical Sciences, Vol. 19, No. 1, 2015, p. 202-212.

Research output: Contribution to journalArticle

Kamaruzaman, Nurkhuzaiah ; Babji, Abd. Salam ; Ismail, Wan Rosli Wan ; Peng, Foo Siew. / Kandungan Vitamin E dan Kestabilan Oksidatif Nugget Ayam Campuran Minyak Sawit Merah Semasa Penyimpanan Beku. In: Malaysian Journal of Analytical Sciences. 2015 ; Vol. 19, No. 1. pp. 202-212.
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