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Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene


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 / Synopsis

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 09:57
Last Modified: 10 Aug 2015 09:57
URI: http://psasir.upm.edu.my/id/eprint/39498
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