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Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

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dc.citedby7
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsInstitute for Halal Research and Management (IHRAM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsUniversiti Kebangsaan Malaysia (UKM)
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.authorAlina A.R.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.contributor.authorBabji A.S.en_US
dc.contributor.authorMaznah I.en_US
dc.contributor.authorSyamsul K.M.W.en_US
dc.contributor.authorMuhyiddin Y.en_US
dc.date.accessioned2024-05-29T01:58:01Z
dc.date.available2024-05-29T01:58:01Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 62-66, 2012en_US
dc.description.abstractAbstract: 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 Sausageen_US
dc.description.natureFinalen_US
dc.identifier.epage66
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865246536
dc.identifier.spage62
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865246536&partnerID=40&md5=dd188e0d76c288d0848904046879545a
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9971
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectChicken Faten_US
dc.subjectChicken Sausageen_US
dc.subjectOxidative Stabilityen_US
dc.subjectRed Palm Mid Fractionen_US
dc.titleOxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storageen_US
dc.typeArticleen_US
dspace.entity.typePublication

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