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.

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 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)

Kojic acid is a well known as natural whitening agent and widely use in skincare product formulation. However, kojic acid are water-soluble, unstable at high temperature for long term storage and cannot be directly incorporated in oil based skincare products. Therefore, natural-based kojic acid ester was produced to improve the properties via esterification reaction in the presence of immobilized lipase. The synthesized kojic acid ester was purified through crystallization method. Besides, bioassay study of the kojic acid ester and kojic acid performances on tyrosinase activity and free radical scavenging activity were also carried out. The result shows that, kojic acid gave the highest percentage of tyrosinase activity (77.16%) at 25% of ester concentration. While for kojic acid ester, it gave the highest percentage of tyrosinase activity (23.71%) at 50% of ester concentration. Whilst, the study on radical scavenging activity shows that kojic acid also yield higher percentage of radical scavenging activity which was 84.24% than kojic acid ester which gave 67.65% only. � 2017 American Scientific Publishers All rights reserved.

In this study, optimization of eugenol caprylate, a type of ester was successfully carried out using statistical approach of Response surface methodology (RSM). The eugenol ester was synthesized via green route of an enzymatic esterification reaction between eugenol and caprylic acid. Four important enzymology parameters were investigated such as reaction time, temperature, molar ratio of substrate and amount of enzyme. High percentage conversion of ester >80% was achieved at reaction time of 240.40 minute, 25.52 mg of enzyme�s amount, 1.13 molar ratio substrate and temperature of 56.57 �C based on the optimum conditions. The efficiency of a new dual enzymes system consisting of Novozym 435 and Lipozyme TL IM was also evaluated based on the effect of heat and its reusability on the esterification reaction. � 2016 Trans Tech Publications, Switzerland.

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