Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene
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 sto...
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| Format: | Article |
| Language: | English |
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Malaysian Oil Scientists’ and Technologists’ Association
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39498/ http://psasir.upm.edu.my/id/eprint/39498/1/Inhibition%20of%20warmed-over%20flavor%20in%20cooked%20beef%20using%20palm%20oil%20vitamin%20e%20and%20beta%20carotene.pdf |
| _version_ | 1848849159327580160 |
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| author | Thed, Swee Tee |
| author_facet | Thed, Swee Tee |
| author_sort | Thed, Swee Tee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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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| first_indexed | 2025-11-15T09:45:58Z |
| format | Article |
| id | upm-39498 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:45:58Z |
| publishDate | 1995 |
| publisher | Malaysian Oil Scientists’ and Technologists’ Association |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-394982015-08-10T01:57:08Z http://psasir.upm.edu.my/id/eprint/39498/ Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene Thed, Swee Tee 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. Malaysian Oil Scientists’ and Technologists’ Association 1995-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39498/1/Inhibition%20of%20warmed-over%20flavor%20in%20cooked%20beef%20using%20palm%20oil%20vitamin%20e%20and%20beta%20carotene.pdf 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. |
| spellingShingle | Thed, Swee Tee Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene |
| title | Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene |
| title_full | Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene |
| title_fullStr | Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene |
| title_full_unstemmed | Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene |
| title_short | Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene |
| title_sort | inhibition of warmed-over flavor in cooked beef using palm oil vitamin e and β-carotene |
| url | http://psasir.upm.edu.my/id/eprint/39498/ http://psasir.upm.edu.my/id/eprint/39498/1/Inhibition%20of%20warmed-over%20flavor%20in%20cooked%20beef%20using%20palm%20oil%20vitamin%20e%20and%20beta%20carotene.pdf |