Vitamin E contents of processed meats blended with palm oils

W. I. Wan Rosli, Abd. Salam Babji, Aminah Abdullah, S. P. Foo, O. Abd Malik

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P < 0.05) loss of vitamin E from 427.5 to 178.0 gg and from 367.0 to 271.0 gg, respectively, after 6 months of storage. The concentration of alpha-tocopherol (-tocopherol) for all retorted chicken frankfurters was reduced (P < 0.05) by 66.0-91.50 (16-46%) gg while the alpha-tocotrienol (-tocotrienol) in all retorted chicken frankfurters significantly decreased (P < 0.05) by 63.0-95.5 gg (28-48%) after 6 months of storage. Both -tocopherol and -tocotrienol decreased at a faster rate (62-64% and 53-61% loss, respectively) and was less stable than the gamma-tocotrienol (12-59%) and the delta-tocotrienol (4-28%) in beef burgers. The effect of processing, cooking, frozen storage and the type of fats used could influence vitamin E stability and content in meat products.

Original languageEnglish
Pages (from-to)186-198
Number of pages13
JournalJournal of Food Lipids
Volume13
Issue number2
DOIs
Publication statusPublished - Jun 2006

Fingerprint

Beef
hot dogs
Meats
palm oils
Vitamin E
Meat
vitamin E
Chickens
beef
chickens
delta-tocotrienol
alpha-tocotrienol
Tocotrienols
gamma-tocotrienol
tocotrienols
Meat Products
Tocopherols
Cooking
frozen storage
alpha-Tocopherol

ASJC Scopus subject areas

  • Food Science

Cite this

Wan Rosli, W. I., Babji, A. S., Abdullah, A., Foo, S. P., & Abd Malik, O. (2006). Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13(2), 186-198. https://doi.org/10.1111/j.1745-4522.2006.00044.x

Vitamin E contents of processed meats blended with palm oils. / Wan Rosli, W. I.; Babji, Abd. Salam; Abdullah, Aminah; Foo, S. P.; Abd Malik, O.

In: Journal of Food Lipids, Vol. 13, No. 2, 06.2006, p. 186-198.

Research output: Contribution to journalArticle

Wan Rosli, WI, Babji, AS, Abdullah, A, Foo, SP & Abd Malik, O 2006, 'Vitamin E contents of processed meats blended with palm oils', Journal of Food Lipids, vol. 13, no. 2, pp. 186-198. https://doi.org/10.1111/j.1745-4522.2006.00044.x
Wan Rosli, W. I. ; Babji, Abd. Salam ; Abdullah, Aminah ; Foo, S. P. ; Abd Malik, O. / Vitamin E contents of processed meats blended with palm oils. In: Journal of Food Lipids. 2006 ; Vol. 13, No. 2. pp. 186-198.
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