Tocopherol and tocotrienol contents of chicken nuggets blended with red palm oils before and after frying

Nurkhuzaiah Kamaruzaman, . and Abdul Salam Babji, . and Wan Rosli Wan Ismail, . and Foo S. P., . Tocopherol and tocotrienol contents of chicken nuggets blended with red palm oils before and after frying. pp. 82-89. ISSN 1511-2780

Tocopherols and tocotrienols content before and after frying in chicken nuggets blended with red palm oils NVRO NVRO-100 and NVRO-50 was compared against the chicken fat treatment used as control. The lowest total tocopherols and tocotrienols content after frying was observed in control samples and the highest was in NVRO-100. Control samples showed significant increase of total tocopherols and tocotrienols from 34.32 ug g-1 before frying to 429.29 ug g-1 after frying due to oil uptake during frying where the cooking oil used was palm oil with inherent vitamin E precursors. The NVRO-50 showed significant decrease from 795.72 g g-1 before frying to 690.87 g g-1 after frying. Chicken nuggets blended with NVRO-100 were more heat stable followed by chicken nuggets blended with NVRO and NVRO-50. There was a significant loss of -T and ´-T in all samples after frying. This study showed the potential of utilising natural vitamin rich red palm oils as animal fat analogues in improving the nutritional quality of meat products.

Full text available from: Official URL: http://jopr.mpob.gov.my/tocopherol-and-tocotrienol...

Abstract

Tocopherols and tocotrienols content before and after frying in chicken nuggets blended with red palm oils NVRO NVRO-100 and NVRO-50 was compared against the chicken fat treatment used as control. The lowest total tocopherols and tocotrienols content after frying was observed in control samples and the highest was in NVRO-100. Control samples showed significant increase of total tocopherols and tocotrienols from 34.32 ug g-1 before frying to 429.29 ug g-1 after frying due to oil uptake during frying where the cooking oil used was palm oil with inherent vitamin E precursors. The NVRO-50 showed significant decrease from 795.72 g g-1 before frying to 690.87 g g-1 after frying. Chicken nuggets blended with NVRO-100 were more heat stable followed by chicken nuggets blended with NVRO and NVRO-50. There was a significant loss of -T and ´-T in all samples after frying. This study showed the potential of utilising natural vitamin rich red palm oils as animal fat analogues in improving the nutritional quality of meat products.

[error in script]

Item Type:	Article
AGROVOC Term:	Chicken meat
AGROVOC Term:	Frying
AGROVOC Term:	Palm oils
AGROVOC Term:	High performance liquid chromatography
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Vitamin e
AGROVOC Term:	Carotenes
AGROVOC Term:	Poultry
AGROVOC Term:	Tocopherols
AGROVOC Term:	Tocotrienols
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24353

Actions (login required)

View Item