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Detection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fraction

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dc.contributor.authorAlina A.R.en_US
dc.contributor.authorFahmi M.I.en_US
dc.contributor.authorHashari S.Z.en_US
dc.contributor.authorThema Juhana M.J.en_US
dc.contributor.authorJuriani J.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.date.accessioned2024-05-29T01:57:37Z
dc.date.available2024-05-29T01:57:37Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 51-56, 2012ISSN 1818-4952en_US
dc.description.abstractAbstract: 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 Sausagesen_US
dc.description.natureFinalen_US
dc.identifier.epage56
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865205887
dc.identifier.spage51
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865205887&partnerID=40&md5=74f049185dc667c0a27dd835b2e13912
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9942
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectCholesterolen_US
dc.subjectCholesterol oxidized productsen_US
dc.subjectSausagesen_US
dc.titleDetection of Cholesterol Oxidation Products (COPs) in raw and chilled storage of chicken sausages formulated with chicken fat and red palm mid fractionen_US
dc.typeArticleen_US
dspace.entity.typePublication

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