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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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Main Author: Thed, Swee Tee
Format: Article
Language:English
Published: Malaysian Oil Scientists’ and Technologists’ Association 1995
Online Access: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
http://psasir.upm.edu.my/id/eprint/39498/
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spelling my.upm.eprints.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.
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Thed, Swee Tee
spellingShingle Thed, Swee Tee
Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene
author_facet Thed, Swee Tee
author_sort Thed, Swee Tee
title 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_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_sort inhibition of warmed-over flavor in cooked beef using palm oil vitamin e and β-carotene
publisher Malaysian Oil Scientists’ and Technologists’ Association
publishDate 1995
url 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
http://psasir.upm.edu.my/id/eprint/39498/
_version_ 1643832438987685888
score 13.18916

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