Alina A.R.Siti Mashitoh A.Babji A.S.Maznah I.Syamsul K.M.W.Muhyiddin Y.2024-05-292024-05-292012181849522-s2.0-84865246536https://www.scopus.com/inward/record.uri?eid=2-s2.0-84865246536&partnerID=40&md5=dd188e0d76c288d0848904046879545ahttps://oarep.usim.edu.my/handle/123456789/9971World Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 62-66, 2012Abstract: 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-USChicken FatChicken SausageOxidative StabilityRed Palm Mid FractionArticle626617SPL.ISS1