Citation
Thed, Swee Tee
(1995)
Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene.
Malaysian Oil Science and TechnologY, 4 (2).
pp. 134-136.
Abstract
Effect of palm vitamin E and β carotene on the development of warmed-over flavor (WOF) in cooked beef was evaluated by thiobarbituric acid (TBA) values and sensory methods. The TBA values of antioxidant-treated samples were significantly (Cl = 0.05) lower than that of the control after 6 days of storage at 4°C. The sample containing 0.3% palm vitamin E showed the lowest TBA value. At the same percent levels, palm vitamin E were significantly (Cl = 0.05) more effective in inhibiting lipid oxidation than β-carotene. A synergistic antioxidant action between these two antioxidants was observed. Correlation between TBA values and sensory scores for WOF was significant.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Universiti Pertanian Malaysia Faculty of Food Science and Biotechnology |
| Publisher: | Malaysian Oil Scientists’ and Technologists’ Association |
| Keywords: | Palm oil; Vitamin E; β-carotene; Beef; Warmed-over flavor |
| Depositing User: | Mohd Hafiz Che Mahasan |
| Date Deposited: | 10 Aug 2015 01:57 |
| Last Modified: | 10 Aug 2015 01:57 |
| URI: | http://psasir.upm.edu.my/id/eprint/39498 |
| Statistic Details: | View Download Statistic |
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