Browsing by Author "Thema Juhana M.J."
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Publication Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction(2012) ;Alina A.R. ;Fahmi M.I. ;Hashari S.Z. ;Thema Juhana M.J. ;Juriani J.Siti Mashitoh A.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 - Some of the metrics are blocked by yourconsent settings
Publication Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef(2012) ;Alina A.R. ;Ummi Syuhada H.S. ;Syazamawati Z.H. ;Thema Juhana M.J. ;Siti Mashitoh A. ;Nurul Farah Sakinah A. ;Nurul Mawaddah A.H.Nurulhuda M.S.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. - Some of the metrics are blocked by yourconsent settings
Publication Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton(2012) ;Alina A.R. ;Nurul Farah Sakinah A. ;Shazamawati Z.H. ;Thema Juhana M.J. ;Siti Mashitoh A. ;Ummi Syuhada H.S. ;Nurul Mawaddah A.H.Nurulhuda S.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 - Some of the metrics are blocked by yourconsent settings
Publication Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages(2012) ;Alina A.R. ;Shazamawati Z.H. ;Nor'Atiqah N. ;Thema Juhana M.J. ;Juriani J. ;Syamsul K.M.W.Siti Mashitoh A.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)