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Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages

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dc.citedby1
dc.contributor.authorAlina A.R.en_US
dc.contributor.authorShazamawati Z.H.en_US
dc.contributor.authorNor'Atiqah N.en_US
dc.contributor.authorThema Juhana M.J.en_US
dc.contributor.authorJuriani J.en_US
dc.contributor.authorSyamsul K.M.W.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.date.accessioned2024-05-29T01:56:37Z
dc.date.available2024-05-29T01:56:37Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 45-50, 2012en_US
dc.description.abstractAbstract: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)en_US
dc.description.natureFinalen_US
dc.identifier.epage50
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865269895
dc.identifier.spage45
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865269895&partnerID=40&md5=bdaf7aaa59ac9f4b88ccfff1b499d016
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9855
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectCholesterol Oxidation Products (COPs)en_US
dc.subjectFatty Acid Methyl Ester (FAME)en_US
dc.subjectGas Chromatography (GC)en_US
dc.titleEffect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausagesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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