The detection of blood thrombin enzyme presented in eight samples of surimi based products was investigated by using Polymerase Chain Reaction (PCR) method. Specific primers for chicken (Gallus gallus), cow (Bos taurus) and pig (Sus sucrofa) blood thrombin enzyme were designed for positive detection. Two primers for chicken blood which are Gal2 and Gal3 showed 98% and 99% in significant identity of G.gallus coagulation factor II (thrombin) while two primers from cow which are Bos4 and Bos6 showed 100% significant identity of B. Taurus coagulation factor II (thrombin). On the contrary, there were no positive results on pig primers with S. sucrofa coagulation factor II (thrombin). PCR amplification with Gal2 and Bos4 primers in surimi based products showed several positive results while Sus5 primer showed none. Further research should be done to verify the consistency of this result and redesign a specific primer for pig's blood thrombin enzymes is vital in order to guarantee the quality of food products to comply with Halal food guidelines and regulations. � IDOSI Publications, 2012.

Abstract: The purpose of this paper is to determine the effect of different lipid sources (animal and plant) duringchilled storage on the formation of cholesterol and cholesterol oxidation products in sausages formulated withchicken fat and red palm mid fraction. The commercial sample, as represented by the chicken sausage and themechanical deboned meat sausage was analyzed as a comparison. The sausages were produced in a plant scalefor two batches, vacuum packed and stored at -4°C or chilled condition. At time intervals of week 0, 1, 2 and3, the sausages were analyzed using gas chromatography with flame ionization detector for determiningcholesterol and cholesterol oxidations products, which were 25-hyroxycholesterol,-epoxycholesterol,-epoxycholesterol and 7-ketocholesterol. This study showed the variable amount of compounds analyzedthroughout the period of analysis, 25-hydroxycholesterol detected in PMF at week 3 (0.77 ppm). Thesignificantly high amount of cholesterol was detected in MDM (239.99 ppm) at week 3. The different type ofsausages formulated with chicken fat and palm mid fraction which were animal and plant fats, respectively didnot show any significant changes towards the formation of cholesterol and COPs throughout the storageperiod in chilled condition. It is recommended for future works to prolong the period of storage to obtainconcrete result at the end of analysis, analyze the compounds using gas chromatography with massspectrometry to improve the detection limit and to expand the reference standard of cholesterol oxidationproducts to be used as the compounds may varies. Key words: Cholesterol Cholesterol oxidized products Sausages

Abstract: The usage of non-halal plasma transglutaminase to improve the gelling properties of surimi isprohibited for Muslim consumers. The objective of this study is to detect non-halal plasma transglutaminasein surimi products. A total of 12 samples were tested using DEAE, Unosphere Q and BioScale Macroprep HighQ columns and further confirmed by Sandwich ELISA method. Three different monoclonal antibody (MAbs)species which were bovine, chicken and porcine were used to observe the reaction against the samples. Thereactivity of the antibody against the antigen was defined in a certain range of cutoff value that is very strong,strong, moderate, weak and negative. By using the MAbs of the different species, the result showed S1, S2 andS3 did not contain transglutaminase from bovine while the other samples did. Six samples which were S1, S2,S3, S8, S11 and S12 selected in the ELISA procedure had a very strong reaction with transglutaminase fromporcine species. For MAbs of chicken species, S12 has a weak reactivity while other samples showed verystrong and strong reaction of transglutaminase. The sandwich ELISA can be a useful method to detect thepresence of transglutaminase in surimi-based products, which is derived from blood of different species ofmammalian animals. Further study should be done to optimize the specificity of antibody used in theconfirmation of TGase in surimi. Key words: Surimi Monoclonal antibody Textural Sandwich ELISA

Cooking process can lead to the formation of cholesterol oxidation products (COPs) which can give negative biological effects to human. The objective of this work was to study the effect of different cooking methods (grilled and roasted) on formation of COPs in beef and pork. The analysis involved four major steps; saponification, extraction, derivatisation and quantification by GC/MS-QQQ. Five common COPs (5-·-cholestane, 7-ketocholesterol, ·-epoxycholesterol, ·-epoxycholesterol and 25-hydroxycholesterol) that are generally reported in foods were analyzed to study the differences of their content between raw, grilled and roasted meat. Besides cholesterol, the most abundant compound in both types of samples that can be detected was ·-epoxycholesterol. Grilling process for both samples was observed to contain the highest cholesterol and total COPs level. Beef samples contain higher total cholesterol and COPs compared to pork. It implies that consume beef regularly gives bad effect to health. It is recommended to do analysis on the collected drip loss during the cooking methods as the cholesterol and COPs might be lost during heat treatment and more reference standards of COPs need to be used in this study.

The process of cooking may affect the fatty acids methyl esthers (FAME) content in food. The objective of this study is to determine the effect of grilling and roasting on FAME in beef and pork. Lipids were extracted using the Soxtherm fat extraction instrument. The fats were then methylated by sodium methoxide and being examined by using a gas chromatography. Data was analyzed using a one-way ANOVA. The amount of fatty acids in pork is significantly higher than in beef. The treatments within beef, showed significantly different values between the treatments. However, raw and grilled pork treatments were not significantly different except for the roast treatment (p<0.05). Ratio of polyunsaturated to saturated fatty acids (PUFA:SFA) in raw, grilled and roasted beef treatment are 0.03, 0.04 and 0.01. While in pork, raw, grilled and roasted treatments gives ratios 0.37, 0.33 and 0.30. This showed that pork has more PUFA content compared to beef. Further research can be done by changing the metod of extraction to see any difference between the methods. � IDOSI Publications, 2012.

The objective of this paper is to determine the effect of grilling and roasting on cholesterol oxidationproducts (COPs) in mutton and chicken. Four steps of analysis have been conducted: saponification, extraction,derivatisation and quantification by GCMS-QQQ. The temperature and time used for grilling was 230°C(20 minutes) while roasting was 190°C (25 minutes) using microwave. This study showed that there was nosignificant difference between raw mutton and raw chicken in the amount of cholesterol. Raw mutton havehigher amount of cholesterol than raw chicken due to the high content of SFA and cholesterol. In both of thecooking treatments, there was no significant difference in the amount for most of COPs, but for the grillingprocess, in -epoxide were significantly higher. In conclusion, the roasting treatment is better to be applied inmeat compared to grilling in term of COPs. It is suggested in the future works that the drip loss during thecooking being analyzed as the cholesterol and COPs might be lost during heat treatment and more referencestandards of COPs need to be used. Key word: Grilling Roasting Cholesterol Oxidation Products Chicken Mutton

The effect of grilling and roasting using a microwave oven on fatty acid profile of chicken and mutton meat was investigated. The lipid content (gravimetric method) and fatty acids composition (gas chromatography) were analyzed in three different treatments and applied on these meats in four replicates and two batches. Cooking losses, internal temperature reached by meat and, consequently, total lipids, increased directly with the cooking time and temperature used. Cooked chicken meat had a lower proportion of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) than cooked mutton meat. PUFA/SFA ratio decreased in chicken meat and increased in mutton meat by heating. Chicken meat presents more favorable fatty acids profile than in mutton meat. This study implies the great choice for consumer to choose the healthier meat in a better way of cooking. It is recommended that other researchers should study on the nutritional value of chicken and mutton with other different cooking methods to obtain a better comparison data. � IDOSI Publications, 2012.

The objective of this study is to determine the effects of dietary fiber on the sensory properties of cooked chicken sausages by partial substitution of chicken fat (CF) with red palm mid fraction (RPMF). Four sausage formulations with the fat level of 5% were blended with rice bran 1.5% (RB) and carboxymethyl cellulose (CL). Instrumental analysis of water activity (a w), cook loss, pH value and texture (hardness) were performed to measure physicochemical properties. Sensory properties were estimated using a hedonic test. Statistical analysis was performed by using SPSS. The results showed that this fiber is compatible when used with red palm mid fraction (RPMF) fat in chicken sausages. The panelists indicated that all the formulations except the treatment with RPMF+CL were not significantly different to the control in terms of acceptability. In conclusion, the lipid content, when substituting CF with RPMF, with rice bran carboxymethyl cellulose, yielded acceptable chicken nuggets. This indicates the RPMF and rice bran formulations were equally comparable or better than the CF formulation. It is recommended that multiple analyses with different analytical instrumentation (GC, FTIR and UV-Vis) may explain better the antioxidants behaviour and oxidative stability of the products. � IDOSI Publications, 2012.

Abstract:Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic andcarcinogenic effects towards human. Storage of food will increase the production of COPs. The objective ofthis research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage, -20°C) on fattyacids content and formation of cholesterol oxides in three different lipid sources of sausage productscontaining chicken fat (CF), Super Olein (SO) and Red Palm Stearin (RPS).Three types of chicken sausages withdifferent lipid sources: CF, SO and RPS were prepared and stored in chiller for zero, first, second and third weeksand stored frozen for zero, fourth and eight weeks. Fatty Acids and COPs in samples were extracted andanalyzed using gas chromatography with flame ionization detector (FID). The reduction of unsaturated fattyacids, cholesterol content and formation of cholesterol oxides were found during throughout the storage life.The Red Palm Stearin (RPS) samples showed significant increment of the total saturated fatty acid comparedto Super Olein (SO) and chicken fat (CF). It was concluded the saturated fatty acids (SFA) andmonounsaturated fatty acids (MUFA) increased in comparison to polyunsaturated fatty acids (PUFA) in allsamples during chilled storage and the amount of COPs were in the following order; CF>SO>RPS. It implies thatsausages formulated with SO and RPS are effective in reducing COPs formation. The recommendations are towider the range of COPs reference standards. Key words:Cholesterol Oxidation Products (COPs) Fatty Acid Methyl Ester (FAME) Gas Chromatography (GC)

Negotiation usually takes place whenever a conflict arises between two individuals or groups over differences of interests. Differing needs and socioeconomic backgrounds may occur when unresolved issues arise, pertaining to the changes of Trade Description Act 1972 to Trade Description Act 2011Malaysia creating interests among affected Halal industries, government agencies and consumers alike. In order to fill up the gap over interests that are naturally diversified, it raises a question if the interests could be negotiated in order to call for cooperation. This paper therefore focuses on the concept of negotiating interests via "Halal Jobs" or HalJob programme using the Islamic approach. The programme has been introduced to the Muslims who live in Sarawak, Malaysia. It is hoped that this programme will become a platform that create job opportunities to enable constructive development particularly, in the economic growth among the local Muslim communities. This study finds that in order to negotiate their interest, certain challenges that require potential solutions for the HalJob programme needs to be addressed. � IDOSI Publications, 2012.

Purpose: The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30:70, 50:50, 70:30 were used to replace chicken skin (control). Palm fat treatments resulted in a significant decrease of cholesterol content. Design/methodology/approach: Four nugget formulations with the fat level of 10.3 per cent palm fats consisting of blends from Olein: Stearin at ratio of 30:70, 50:50, 70:30 and a commercial shortening, Socfat 36 are studied. The same formulation using chicken skin as a control and a commercial brand of nugget is used as a comparison. Proximate analysis of raw and cooked palm fat nuggets showed a decrease in the protein content and an increase of the fat content. The cholesterol content were reduced up to 45.9 per cent through the addition of palm fat, when compared against the control treatment. Fatty acid composition of palm fats in the palm substituted formulations increased the level of C16:0 and decreased C16:1, C18:1, C18:2, compared with fat from chicken skin. Findings: The cholesterol content was reduced by 45.9 per cent when chicken skin and fat were substituted with palm fats. The texture of chicken nugget increased when added with palm fats. Palmitic acid (C16:0) content increased while palmitoleic acid (C16:1), oleic (C18:1) and linoleic acid (C18:2) decreased in palm fat treated nuggets. Originality/value: The paper is of value in showing how palm stearin and olein usage in chicken nuggets helps reduce the product's cholesterol content. � Emerald Group Publishing Limited.

Abstract: The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smokedchicken 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 chickensausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm MidFraction (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 incorporatedwith RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, whichwas indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) alsoimprove the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation studyneed longer storage duration to see the good result plot and changes that occur can be determined clearly. Key words: Oxidative Stability Red Palm Mid Fraction Chicken Fat Chicken Sausage