Malaysian Journal of Analytical Sciences Vol 19 No
1 (2015): 202 – 212
VITAMIN
E CONTENTS AND OXIDATIVE STABILITY OF RED PALM OILS BLENDED CHICKEN NUGGETS
DURING FROZEN STORAGE
(Kandungan Vitamin E dan
Kestabilan Oksidatif Nugget Ayam Campuran Minyak Sawit Merah Semasa Penyimpanan
Beku)
Nurkhuzaiah Kamaruzaman1,
Abdul Salam Babji1*, Wan Rosli Wan Ismail2, Foo Siew Peng3
1School of Chemical Sciences and Food Technology, Faculty of Science and
Technology,
Universiti
Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
2School of Health Sciences, Universiti Sains Malaysia,
Kelantan
3Carotino Sdn. Bhd.,
PLO 519
Jalan Besi Satu, Pasir Gudang Industrial Estate, Pasir Gudang, Johor, Malaysia
*Corresponding author: daging@ukm.edu.my
Abstract
Red Palm Oil (RPO) has a high oxidative stability
and contains high levels of natural antioxidants, such as vitamin E and
carotenoids. In this study, Vitamin E contents and lipid oxidation of chicken
nuggets blended with red palm oil consist of NVRO, NVRO-100 and NVRO-50 were
compared against the control chicken fat treatment, each containing 10% fat.
Vitamin E contents, thiobarbituric acid (TBA) values and peroxide values (PV)
for all samples were measured throughout 4 months of storage at -18°C. All the vitamin E homologues were
decreased.α-tocopherol and α-tocotrienol decreased faster meanwhile
δ-tocopherol decreased slower than other homologues. Besides that, Vitamin
E content in NVRO and NVRO-100 was significantly decreased (p<0.05) from 767.15
to 482.14 µg/g and 842.73 to 672.36 µg/g respectively. TBA and PV values for
all samples chicken nuggets increased throughout 3 months of frozen storage but
started to decrease thereafter. However, chicken nuggets formulated with NVRO,
NVRO-100 and NVRO-50 significantly reduced (p<0.05) TBA and PV values
compared with chicken fat treatments. This study showed that frozen storage
influence vitamin E stability and the potential of utilization of red palm oils
in improving nutritional quality and reducing lipid oxidation of chicken
nugget.
Keywords: Vitamin E; oxidative stability; red palm oil; chicken nugget
Abstrak
Minyak
sawit merah mempunyai kestabilan oksidatif yang tinggi dan mempunyai kandungan
antioksida semulajadi yang tinggi seperti vitamin E dan karotenoid. Dalam
kajian ini, kandungan Vitamin E dan pengoksidaan lipid nugget ayam campuran
minyak sawit merah yang terdiri daripada NVRO, NVRO-100 dan NVRO-50 telah
dibandingkan dengan kawalan sampel yang mengandungi lemak ayam, masing-masing
mengandungi 10 % lemak. Kandungan vitamin E, nilai asid tiobarbiturik (TBA) dan
peroksida (PV) bagi kesemua sampel dinilai sepanjang 4 bulan penyimpanan pada
suhu -18°C. Kesemua kandungan homolog vitamin E menunjukkan penurunan.
α-tokoferol dan α -tokotrienol berkurang dengan kadar lebih cepat
manakala δ-tokoferol berkurang dengan kadar perlahan berbanding homolog
lain. Selain itu, kandungan vitamin E pada sampel NVRO dan NVRO-100 menunjukkan
penurunan signifikan (p<0.05) masing-masing daripada 767.15 kepada 482.14 µg/g dan 842.14 kepada 672.36
µg/g. Nilai TBA dan PVbagi semua sampel nugget ayam meningkat pada 3 bulan
pertama penyimpanan beku dan kemudian mula menunjukkan penurunan. Walau
bagaimanapun, nugget ayam yang mengandungi NVRO, NVRO-100 dan NVRO-50
menunjukkan nilai TBA dan PV lebih rendah (p<0.05) berbanding dengan sampel
yang mengandungi lemak ayam. Kajian ini menunjukkan bahawa penyimpanan beku
mempengaruhi kestabilan vitamin E dan juga potensi penggunaan minyak sawit
merah dalam meningkatkan nutrisi dan mengurangkan pengoksidaan lipid dalam
nugget ayam.
Kata kunci: Vitamin E;
kestabilan oksidatif; minyak sawit merah; nugget ayam
References
1. Youssef, M. K.
and Barbut, S. (2011). Fat reduction in comminuted meat products-effects of
beef fat, regular and pre-emulsified canola oil. Meat Science, 87(4): 356-360.
2. Oguntibeju, O.
O, Esterhuyse, A. J. and Truter, E. J. (2009). Red palm oil: nutritional,
physiological and therapeutic roles in improving human wellbeing and quality of
life. British Journal of Biomedical
Science, 66(4):216-222.
3. Tan, S. S,
Aminah, A., Zhang, G. and Babji, A. S. (2006). Optimizing palm oil and palm
stearin utilization for sensory and textural properties of chicken
frankfurters. Meat Science, 72(3):
387–397.
4. Wan rosli, W.
I., Babji, A. S., Aminah, A., Foo, S. P. and Abd malik, O. (2010). Effect of retorting
and oven cooking on the nutritional properties of beef frankfurters blended
with palm oils. International Journal of
Food Sciences and Nutrition, 61(5):519-535.
5. Babji, A. S.,
Chin, S. Y., Seri Chempaka, M. Y. and Alina, A. R. (1998). Replacement of animal fat with fractionated
and partially hydrogenated palm oil in beef burgers. International
Journal of Food Sciences and Nutrition, 49(5): 327-332.
6. Hsu, S. Y. and
Yu, S. H. (2003). Cooking effects on low-fat Kung-wans formulated with plant
oils. Journal of Food Engineering,
56(4): 299-305.
7. Hewavitharana,
A. K., Lanari, M. C. and Becu, C. (2004). Simultaneous determination of Vitamin
E homologs in chicken meat by liquid chromatography with fluorescence
detection. Journal of Chromatography, 1025: 313-317.
8. Ismed, L.,
Nurul, H. and Noryati, I. (2009). Physicochemical and sensory properties of
commercial chicken nuggets. Asian Journal
of Food and Agro-Industry, 20(2):171-180.
9. Alina, A. R.,
Babji, A. S. and Affandi, S. (2009). Nutritional quality of palm fat
substituted chicken nuggets. Nutrition & Food Science, 39(2): 181
– 188.
10. Kinsella, J. E.,
Shimp, J. L., Mai, J. and Weihrauch, J. (1977). Fatty acid content and
composition of freshwater finfish. Journal
of the American Oil Chemists’s Society, 54(10): 424-429.
11. Alina, A. R.,
Siti Mashitoh, A. S., Babji, A. S., Maznah, I., Syamsul, K. M. W. and
Muhyiddin, Y. (2012). Oxidative stability of smoked chicken sausage substituted
with red palm mid fraction during chilled storage. World
Applied Sciences Journal, 17: 62-66.
12. AOCS. (1992).
Official methods and recommended practices of the American Oil Chemists’
Society. 4th ed. American Oil Chemists’
Society, Champaign, IL
13. AOAC. (2000).
Association of official analysis chemist.
Official Methods of Analysis of The Association Of Official Analytical
Chemiast. William Horwtiz Editor. 17th ed.
14. Buege, J. A. and
Aust, S. D. (1978). Microsomal lipid
peroxidation. Methods Enzymol, 52:
302-310.
15. Institute of
Food Science and Technology (IFST). (1989). Nutritional Enhancement of
Food-Technical Monograph No.5. IFST,
London,U.K.
16. Van Acker, S. A.
B., Koymans, L. M. H., Bast, A. (1993). Molecular pharmacology of vitamin E:
Structural aspects of antioxidant activity. Free
Radical Biology & Medicine, 15:311–328.
17. Buckley, D. J., Morrissey,
P. A. and Gray, J. I. (1995). Influence of dietary vitamin E on the oxidative
stability and quality of pig meat. Journal
of Animal Science, 73: 3122-3130.
18.
Bou,
R., Guardiola, F., Grau, A., Grimpa, S., Manich, A., Barroeta, A. and Codony,
R. (2001). Influence of dietary fat source, alpha-tocopherol, and ascorbic acid
supplementation on sensory quality of dark chicken meat. Poultry Science, 80: 800–807.
19. O’neili, L. M.,
Galvin, K., Morrissey, P. A. and Buckley, D. J. (1998). Comparison of effects
of dietary olive oil, tallow and vitamin E on the quality of broiler meat and
meat products. British Poultry Science,
39: 365-371.
20. Soyer, A.,
Özalp, B., Dalmış, Ü. and Bilgin, V. (2010). Effects of freezing
temperature and duration of frozen storage on lipid and protein oxidation in
chicken meat. Food Chemistry, 120(4):
1025-1030.
21. Riuz, A.,
Ayora-Canada, M. J. and Lendl, B. (2001). A rapid method for peroxide value
determination in edible oils based on flow analysis with Fourier transform
infrared spectroscopic detection. Analyst,
126: 242–246.
22. Mansor, E. H.
and Khalil, A. H. (1997). Characteristic
of low-fat beef burgers as influenced by various types of wheat fibers. Food Research International, 30 (3):
199-205.
23. Palozza, P. and
Krinsky, N. I. (1991). The inhibition of radical-initiated peroxidation of
microsomal lipids by both α-tocopherol and β-carotene. Free Radical Biology & Medicine, 11:
407-414.
24. He, Y., Wang, K.
and Wang, L. (2010). Effect of α-tocopherol and β-carotene
supplementation on meat quality and antioxidant capacity of pigs fed
high-linseed oil diet. 2010. The Journal
of Animal & Plant Sciences, 20:180-188.