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Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

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dc.contributor.authorAlina A.R.en_US
dc.contributor.authorNurul Farah Sakinah A.en_US
dc.contributor.authorShazamawati Z.H.en_US
dc.contributor.authorThema Juhana M.J.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.contributor.authorUmmi Syuhada H.S.en_US
dc.contributor.authorNurul Mawaddah A.H.en_US
dc.contributor.authorNurulhuda S.en_US
dc.date.accessioned2024-05-29T01:57:18Z
dc.date.available2024-05-29T01:57:18Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 21-24, 2012en_US
dc.description.abstractThe 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 Muttonen_US
dc.description.natureFinalen_US
dc.identifier.epage24
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865223577
dc.identifier.spage21
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865223577&partnerID=40&md5=22a5c2b50b42dad10d9fd8f56d85dfe6
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9916
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectChickenen_US
dc.subjectCholesterol Oxidation Productsen_US
dc.subjectGrillingen_US
dc.subjectMuttonen_US
dc.subjectRoastingen_US
dc.titleEffect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and muttonen_US
dc.typeArticleen_US
dspace.entity.typePublication

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