rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Oxidative rancidity development in reformed and cooked chicken meat
  name:
    name part: Nur Adila Basari
    role:
      role term: creator
    role:
      role term: author
  name:
    name part: Universiti Sultan Zainal Abidin
  type of resource: text
  origin info:
    place:
      place term: my
    date issued: 2020
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xvi, 135 leaves: illustration; 30cm.
  abstract: Oxidative rancidity is a major cause of quality deterioration in cooked chicken meat products stored at refrigeration temperatures. Butylated Hydroxytoluene (BHT), a synthetic antioxidant normally used to control lipid oxidation in foods has been shown to have several health issues and is banned in several European countries and Japan. Two experiments were conducted to evaluate the effectiveness of red palm olein (RPOo) and BHT to retard lipid oxidation and to determine vitamin E and carotenes levels in reformed and cooked chicken meat during storage at 0±4°C. In the first experiment, boneless chicken leg meat was mixed with either chicken fat or with palm shortening containing varied amounts of palm olein, palm kernel oil, palm stearin, RPOo (0, 22.5 and 45%) and BHT (0, 50 and 10 ppm). The meat batter was stuffed in test tubes, cooked to an internal temperature of 75°C and st red for 60 days at 0±4°C. In a follow-up experiment, the chicken meat batter was prepared with chicken fat or with palm shortening containing varied amounts of palm olein, palm kernel oil, palm stearin and RPOo (0, 22.5 and 45%), stuffed in high density polyethylene (HDPE) plastic casing, cooked to an internal temperature of 75° C and stored 120 days at 0±4°C. The concentrations of thiobarbituric acid reactive substances (TBARs), tocopherols, tocotrieonols, alpha- and beta-carotene in the cooked batter during storage were monitored. In both experiments, the pal shortening was formulated to achieve slip melting point similar to that of chicken fat. The results of the first experiment showed that at day 1, TBARs value of the meat batter were in the range of 0.68 to 0.78 mg MDAlkg. The batter formulated with chicken fat as the main source of fat had the highest TBARs value (p <0.05). The TBARs values of the other formulations ranged from 0.68 to 0.73 were not significantly different. At day 30, the TBARs values of the batter formulated with chicken fat and palm shortening without RPOo or BHT wer…
  table of contents: 1. Introduction -- 2. Literature Review -- 3. Materials and Methodology -- 4. Results and Disscussion -- 5. Conclusion and Recommendations
  note: Nur Adila binti Basari.
  note: Thesis (Degree of Master of Science) - Universiti Sultan Zainal Abidin
  note: Includes bibliographical references (leaves 107-160)
  subject:
    name:
      name part: Universiti Sultan Zainal Abidin --
    topic: Dessertations
  subject:
    topic: Meat --
    topic: Microbiology agents
  subject:
    topic: Biochemistry
  subject:
    topic: Microbiology
  subject:
    topic: Oxidizing agents
  classification: QH345
  record info:
    record content source: UniSZA
    record creation date: 201123
    record change date: 20210511090000.0
    record identifier: 0000099713