Displaying publications 141 - 160 of 232 in total

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  1. Fulltext Molecular quantitation and characterization of Vibrio cholerae from different seafood obtained from wetmarket and supermarket
    Vengadesh, L., Son, R., Yoke-Kqueen, C.
    International Food Research Journal, 2012;19(1):45-50.
    MyJurnal
    Vibrio cholerae still represents a significant threat to human health worldwide despite the advances in hygiene, consumer knowledge, food treatment and food processing. In Malaysia, statistics in year 2009 have shown that among the food and water borne diseases, food poisoning has the highest incidence rate of 36.17 per 100,000 populations and with a mortality rate of 0.01 per 100,000 populations. In this study, 22 seafood samples comprising of fish, squid, crustacean and mollusks purchased from wet market and supermarket were analyzed. The Most Probable Number (MPN) and real time PCR was used to enumerate the Vibrio cholerae in seafood sample. The results showed that MPN-real time PCR of the samples from wet market had a maximum of >1100 MPN/g compare to 93 MPN/g enumerated from the MPN plate. The MPN-real time PCR in the samples from supermarket indicated 290 MPN/g as compared to 240 MPN/g enumerated from the MPN plate. The standard curves showed that there was a good linear correlation between the Ct values. The minimum level of detection of Vibrio cholerae standard DNA at targeted gene was 3 x 10-5 ng/μl.
    Matched MeSH terms: Food Handling
  2. Fulltext Perception of foreign students on food safety and hygiene practices among food handlers in Malaysian restaurants: public health perspective
    Odeyemi, Olumide Adedokun
    Int J Public Health Res, 2013;3(1):214-222.
    MyJurnal
    Influx of foreign students in Malaysia calls for a study on safety of food in Malaysia restaurants as perceived by them. This study aims to investigate perception of foreign students regarding food safety and personal hygiene practice of food handlers in Malaysia restaurants. A six sections Likert scale questionnaire was used. A total of 350 questionnaires were distributed during this study between March 2011 and March 2012 to the international students from 26 countries of the world in various public and private institutions of higher learning in Klang Valley, Malaysia. Among the distributed questionnaires, only 155 were correctly filled, retrieved and analyzed. Ninety-one respondents (59%) were male while 63 (41%) were females. A total of 107 (69%) were undergraduates and 29 (19%) were postgraduate students. One hundred and thirty-nine (90%) respondents were local or foreign restaurants. Eleven respondents (7%) did not patronize any of the restaurants. Among factors influencing choice of restaurants are closeness to residence, price of food and quality of food were the most important factors 62 (38%). Twenty-seven (28%) eat in restaurants because of the similarity of the food to that of their home country. Of the most preferred food, Nasi ayam, 89 (57%) top the list, next was Nasi goreng ayam, 14 (14%) and African food, 23 (15%). Nasi lemak was the least food preferred 3 (2%). A total of 104 (67%) respondents were of the opinion that handlers kept short nails, 91 (59%) do not pick nose, 108 (55%) stated that food handlers cough or sneeze while handling food. Ninety-eight respondents (64%) also stated that serving of food with unprotected hands were observed. The result of this study showed that although food handlers are aware of the need for personal hygiene, more awareness needs to be created.
    Matched MeSH terms: Food Handling
  3. Identification of the compositional changes in Orthosiphon stamineus leaves triggered by different drying techniques using 1 H NMR metabolomics
    Pariyani R, Ismail IS, Ahmad Azam A, Abas F, Shaari K
    J Sci Food Agric, 2017 Sep;97(12):4169-4179.
    PMID: 28233369 DOI: 10.1002/jsfa.8288
    BACKGROUND: Java tea is a well-known herbal infusion prepared from the leaves of Orthosiphon stamineus (OS). The biological properties of tea are in direct correlation with the primary and secondary metabolite composition, which in turn largely depends on the choice of drying method. Herein, the impact of three commonly used drying methods, i.e. shade, microwave and freeze drying, on the metabolite composition and antioxidant activity of OS leaves was investigated using proton nuclear magnetic resonance (1 H NMR) spectroscopy combined with multivariate classification and regression analysis tools.

    RESULTS: A total of 31 constituents comprising primary and secondary metabolites belonging to the chemical classes of fatty acids, amino acids, sugars, terpenoids and phenolic compounds were identified. Shade-dried leaves were identified to possess the highest concentrations of bioactive secondary metabolites such as chlorogenic acid, caffeic acid, luteolin, orthosiphol and apigenin, followed by microwave-dried samples. Freeze-dried leaves had higher concentrations of choline, amino acids leucine, alanine and glutamine and sugars such as fructose and α-glucose, but contained the lowest levels of secondary metabolites.

    CONCLUSION: Metabolite profiling coupled with multivariate analysis identified shade drying as the best method to prepare OS leaves as Java tea or to include in traditional medicine preparation. © 2017 Society of Chemical Industry.

    Matched MeSH terms: Food Handling
  4. Fulltext The prevalence of microbiological contamination in ready- to- eat food and factors affecting it in Melaka
    Zaid, K., Jamal, H.H.
    Malaysian Journal of Community Health, 2011;17(1):64-73.
    MyJurnal
    Background: A cross sectional study was carried out to determine the prevalence of microbiological contamination in ready- to-eat food and factors affecting it in Melaka from February 2008 till May 2008 in collaboration with the Food Safety and Quality Unit and District Health Offices in Melaka Tengah, Alor Gajah and Jasin.

    Methods: A purposive sampling of 101 food premises was carried out and 202 ready- to-eat food samples were collected and analysed microbiologically using standard methods. A total of 202 food handlers were randomly selected for questionnaire interview while rectal and nasal swabs were taken from them to determine their healthy carrier status of pathogenic food bacteria.

    Results: Results showed that the overall prevalence of microbiological contamination in ready- to-eat food was 35.1%, while prevalence by type of food was 42.0% for main dishes and 9.8% for staple food. The majority of the contaminations were due to coliforms (14.9%), total plate counts (12.4%) and Staphylococcus aureus (3.5%). The mean score for food premise inspection was 77.21 ± 10.32 and the prevalence of healthy carrier status of pathogenic food bacteria among the food handlers was 15.8%. The level of food handling practices among food handlers was influenced by sex (p=0.012) and formal training on food handling courses (p=0.009). There was a significant negative correlation between age and level of food handling practices among the food handlers (r = -0.163; p = 0.02). Poor food handling practices (p=0.02) and poor hygiene status among the food handlers (p
    Matched MeSH terms: Food Handling
  5. Ecological factors influencing the growth of the child
    Chen PC
    Med J Malaysia, 1979 Sep;34(1):6-12.
    PMID: 542155
    Matched MeSH terms: Food Handling
  6. Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design Model
    Chew SC, Tan CP, Nyam KL
    J Food Sci, 2017 Jul;82(7):1622-1630.
    PMID: 28608553 DOI: 10.1111/1750-3841.13758
    Kenaf seed oil has been suggested to be used as nutritious edible oil due to its unique fatty acid composition and nutritional value. The objective of this study was to optimize the bleaching parameters of the chemical refining process for kenaf seed oil, namely concentration of bleaching earth (0.5 to 2.5% w/w), temperature (30 to 110 °C) and time (5 to 65 min) based on the responses of total oxidation value (TOTOX) and color reduction using response surface methodology. The results indicated that the corresponding response surface models were highly statistical significant (P < 0.0001) and sufficient to describe and predict TOTOX value and color reduction with R2 of 0.9713 and 0.9388, respectively. The optimal parameters in the bleaching stage of kenaf seed oil were: 1.5% w/w of the concentration of bleaching earth, temperature of 70 °C, and time of 40 min. These optimum parameters produced bleached kenaf seed oil with TOTOX value of 8.09 and color reduction of 32.95%. There were no significant differences (P > 0.05) between experimental and predicted values, indicating the adequacy of the fitted models.
    Matched MeSH terms: Food Handling
  7. Fulltext Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia
    Tan, S.L., Lee, H.Y., Abu Bakar, F., Abdul Karim, M.S., Rukayadi, Y., Mahyudin, N.A.
    International Food Research Journal, 2013;20(5):2973-2977.
    MyJurnal
    A total of 85 food handlers participated in this study to determine the hygienic status of their hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed that the fecal contamination and personal hygiene of the food handlers were well maintained with the range of mean bacterial counts from 0.18 to 0.47 log10 Colony Forming Units/cm2 during the three intervals of hand swabbing (before, during and after) preparation of ready-to-eat foods. However, the general indication of the microbiological quality (Aerobic Plate Count) was out of the standard (range of mean bacterial counts from 1.39 to 1.56 log10 Colony Forming Units/cm2) based on previous literature. This study highlighted that the food handler’s adherence to Good Manufacturing Practice and Sanitation Standard Operating Procedures was insufficient and suggested that attention should be emphasized on their practices at the intervals of school recess: before, during and after the preparation of ready-to-eat foods. In addition, there is also a need in the implementation of an effective HACCP program in Malaysia school foodservice operations.
    Matched MeSH terms: Food Handling
  8. The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review
    Sajali N, Wong SC, Hanapi UK, Abu Bakar Jamaluddin S, Tasrip NA, Mohd Desa MN
    J Food Sci, 2018 Oct;83(10):2409-2414.
    PMID: 30184265 DOI: 10.1111/1750-3841.14338
    High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.
    Matched MeSH terms: Food Handling
  9. Fulltext Review article : phytase: application in food industry
    Afinah, S., Yazid, A.M, Anis Shobirin, M.H, Shuhaimi, M.
    International Food Research Journal, 2010;17(1):13-21.
    MyJurnal
    Phytates have been considered as a threat in human diet due to its antinutrients behaviour which
    known as strong chelators of divalent minerals such as Ca2+, Mg2+, Zn2+ and Fe2+. Phytic acid has a potential for binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. The resulting complexes are insoluble, difficult for humans to hydrolyze during digestion, and thus, typically are nutritionally less available for absorption. The reduction of this phytates can be achieved through both enzymatic and nonenzymatic removal. Enzymatic degradation includes addition of either isolated form of wild-type or recombinant exogenous phytate-degrading enzymes microorganisms in the food matrix. Non-enzymatic hydrolysis of phytate occurred in the final food during food processing or physical separation of phytate-rich parts of the plants seed. The application of phytase with respect to breadmaking process, probiotics, animal feed supplement and transgenic crops are emphasised in this paper.
    Matched MeSH terms: Food Handling
  10. Fulltext Response surface optimization of enzymatic hydrolysis conditions of lead tree (Leucaena leucocephala) seed hydrolysate
    Rafi, N.M., Halim, N.R.A., Amin, A.M., Sarbon, N.M.
    International Food Research Journal, 2015;22(3):1015-1023.
    MyJurnal
    The enzymatic hydrolysis of lead tree seed protein with alcalase to obtain Lead Tree Seed Hydrosylate (LTSH) was optimized using response surface methodology (RSM). A three- tiered, factor face centered, central composite design (CCD) was used to study the influence of four independent variables namely: pH (7–9); hydrolysis temperature (50oC, 55oC, 60oC); hydrolysis time (30 min, 60 min, 90 min); and enzyme/substrate (1%, 2%, 3%) ratio on both yield and antioxidant activity. The CCD consisted of twenty-four experimental points and six replicates of central points. All data were analyzed using Design-Expert Software. The optimum conditions obtained from experiments were a pH of 9; an enzyme to substrate ratio of 2%; a hydrolysis time of 90 min; and a temperature of 55°C. Results showed that LTSH derived from optimized hydrolysis exhibited effective ferrous ion chelating activity (92.79%) and strong reducing power (A700 = 3.82) at a concentration of 20 mg/ml. LTSH also demonstrated high DPPH radical scavenging activity (76.21%; IC50 1.99 mg/ml), as well as hydroxyl radical scavenging activity (66.72%; IC50 2.45 mg/ml). Superoxide anion scavenging activity was 55.71% (IC50 3.89 mg/ml) at 20 mg/ml. These results suggest that LTSH has potential as a natural antioxidant of functional food and for use in food processing.
    Matched MeSH terms: Food Handling
  11. Identification of major and cross-reactive allergens of local freshwater snail (Pila polita) and the impact of thermal and non-thermal food processing on allergen stability
    Misnan R, Kamarazaman NA, Sockalingam K, Yadzir ZHM, Bakhtiar F, Abdullah N, et al.
    J Sci Food Agric, 2023 Sep;103(12):5819-5830.
    PMID: 37092326 DOI: 10.1002/jsfa.12659
    BACKGROUND: Snail allergy is rare but can be fatal. Pila polita, a freshwater snail, was considered as a popular exotic food, particularly in tropical countries, and consumed in processed forms. Thus, the purpose of this study was to identify the major and cross-reactive allergens of P. polita and to determine the impact of food processing on the allergen stability.

    RESULTS: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis fractionated raw snail extract to approximately 24 protein bands, between 9 and 245 kDa. The prominent band at 33 kDa was detected in all raw and processed snail extracts. Immunoblotting tests of the raw extract demonstrated 19 immunoglobulin E (IgE)-binding proteins, and four of them, at 30, 35, 42 and 49 kDa, were revealed as the major IgE-binding proteins of P. polita. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry identified the 49 and 42 kDa major allergens as actin, whereas the 30 and 35 kDa major allergens were identified as tropomyosin. Immunoblotting revealed that the raw snail had more allergenic proteins than the processed snail. The degree of allergenicity in decreasing order was raw > brine pickled> boiled > roasted > fried > vinegar pickled. The presence of cross-reactivity between P. polita and the shellfish tested was exhibited with either no, complete, or partial inhibitions.

    CONCLUSION: Actin and tropomyosin were identified as the major and cross-reactive allergens of P. polita among local patients with snail allergy. Those major allergens are highly stable to high temperatures, acidic pH, and high salt, which might played a crucial role in snail allergy in Malaysia. © 2023 Society of Chemical Industry.

    Matched MeSH terms: Food Handling
  12. Using a systems thinking approach to map the global rise of ultra-processed foods in population diets
    Wood B, Garton K, Milsom P, Baker P, Anastasiou K, Clark J, et al.
    Obes Rev, 2025 Apr;26(4):e13877.
    PMID: 39627009 DOI: 10.1111/obr.13877
    A key driver of obesity and diet-related illness globally has been the increased consumption of ultra-processed foods (UPFs). This paper aimed to identify the key actors, structures, incentives, and dynamics that characterize the global UPF system and have led to the dominance of UPFs in population diets. Based on a narrative review and using a systems thinking approach, we developed a causal loop diagram (CLD) of the global UPF system. The CLD comprises nine reinforcing loops: the commodification of diets; increasing market concentration; increasing UPF levels in food retail environments; the financialization of diets; direct corporate political influence; increasing capture of science, public opinion, and policy narratives; shifts from private to public food governance; state accommodation of corporate power; and an "agricultural regime" promoting the production of relatively cheap UPF inputs. The CLD also contains two balancing loops relating to market saturation and public health policies that curb UPF consumption and a countervailing reinforcing loop depicting other forms of food systems in tension with the UPF system. This study suggests the need for innovative and expansive government policies to protect and promote healthy, sustainable diets and coordinated advocacy efforts among those seeking to challenge the exploitative aspects of corporate food systems.
    Matched MeSH terms: Food Handling
  13. Identification of bioactive candidate compounds responsible for oxidative challenge from hydro-ethanolic extract of Moringa oleifera leaves
    Karthivashan G, Tangestani Fard M, Arulselvan P, Abas F, Fakurazi S
    J Food Sci, 2013 Sep;78(9):C1368-75.
    PMID: 24024688 DOI: 10.1111/1750-3841.12233
    Free radicals trigger chain reaction and inflict damage to the cells and its components, which in turn ultimately interrupts their biological activities. To prevent free radical damage, together with an endogenous antioxidant system, an exogenous supply of antioxidant components to the body in the form of functional food or nutritional diet helps undeniably. Research conducted by the Natl. Inst. of Health claimed that Moringa oleifera Lam possess the highest antioxidant content among various natural food sources based on an oxygen radical absorbent capacity assay. In this study, a 90% (ethanol:distilled water--90:10) gradient solvent was identified as one of the best gradient solvents for the effectual extraction of bioactive components from M. oleifera leaves. This finding was confirmed by various antioxidant assays, including radical scavenging activity (that is, 1, 1-diphenyl-2-picrylhydrazyl, H(2)O(2), and NO radical scavenging assay) and total antioxidant capacity (that is, ferric reducing antioxidant power and molybdenum assay). High-performance liquid chromatography (HPLC) fingerprints of the 90% gradient extract visually showed few specific peaks, which on further analysis, using HPLC-DAD-ESI-MS, were identified as flavonoids and their derivatives. Despite commonly reported flavonoids, that is, kaempferol and quercetin, we report here for the 1st time the presence of multiflorin-B and apigenin in M. oleifera leaves. These findings might help researchers to further scrutinize this high activity exhibiting gradient extract and its bio-active candidates for fruitful clinical/translational investigations.
    Matched MeSH terms: Food Handling/methods
  14. Comparative efficiency of different pretreatment methods on enzymatic digestibility of Parthenium sp
    Pandiyan K, Tiwari R, Rana S, Arora A, Singh S, Saxena AK, et al.
    World J Microbiol Biotechnol, 2014 Jan;30(1):55-64.
    PMID: 23824667 DOI: 10.1007/s11274-013-1422-1
    The potential of Parthenium sp. as a feedstock for enzymatic saccharification was investigated by using chemical and biological pretreatment methods. Mainly chemical pretreatments (acid and alkali) were compared with biological pretreatment with lignolytic fungi Marasmiellus palmivorus PK-27. Structural and chemical changes as well as crystallinity of cellulose were examined through scanning electron microscopy, fourier transform infra red and X-ray diffraction analysis, respectively after pretreatment. Total reducing sugar released during enzymatic saccharification of pretreated substrates was also evaluated. Among the pretreatment methods, alkali (1% NaOH) treated substrate showed high recovery of acid perceptible polymerised lignin (7.53 ± 0.5 mg/g) and significantly higher amount of reducing sugar (513.1 ± 41.0 mg/gds) compared to uninoculated Parthenium (163.4 ± 21.2) after 48 h of hydrolysis. This is the first report of lignolytic enzyme production from M. palmivorus, prevalent in oil palm plantations in Malaysia and its application in biological delignification of Parthenium sp. Alkali (1% NaOH) treatment proves to be the suitable method of pretreatment for lignin recovery and enhanced yield of reducing sugar which may be used for bioethanol production from Parthenium sp.
    Matched MeSH terms: Food Handling/methods*
  15. Reduction of mycotoxins in white pepper
    Jalili M, Jinap S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2012;29(12):1947-58.
    PMID: 22971039 DOI: 10.1080/19440049.2012.719640
    A simple method for the reduction of aflatoxins B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁), G₂ (AFG₂) and ochratoxin A (OTA) in white pepper was studied. Response surface methodology (RSM) was applied to determine the effect of four variables, which included time (20-60 min), temperature (30-70°C), calcium hydroxide (Ca(OH)₂) (0-1%) and hydrogen peroxide (H₂O₂) (1-3%) during the washing step of white pepper. The efficacy of the method was evaluated by the determination of mycotoxins by HPLC with fluorescence detection (FD). Statistical analysis showed that the experimental data could be adequately fitted into a second-order polynomial model, with a multiple regression coefficient (R²) in the range of 0.805-0.907 for AFG₂ and AFG₁, respectively. The optimal condition was 57.8 min, 62.0°C, of 0.6% (w/v) and 2.8% (v/v) for time, temperature, Ca(OH)₂ and H₂O₂ respectively. By applying the optimum condition, the mycotoxins reduction was found to be in the range of 68.5-100% for AFB₂ and AFG₁ respectively.
    Matched MeSH terms: Food Handling/methods*
  16. Fulltext Development of swine-specific DNA markers for biosensor-based halal authentication
    Ali ME, Hashim U, Kashif M, Mustafa S, Che Man YB, Abd Hamid SB
    Genet. Mol. Res., 2012;11(2):1762-72.
    PMID: 22843053 DOI: 10.4238/2012.June.29.9
    The pig (Sus scrofa) mitochondrial genome was targeted to design short (15-30 nucleotides) DNA markers that would be suitable for biosensor-based hybridization detection of target DNA. Short DNA markers are reported to survive harsh conditions in which longer ones are degraded into smaller fragments. The whole swine mitochondrial-genome was in silico digested with AluI restriction enzyme. Among 66 AluI fragments, five were selected as potential markers because of their convenient lengths, high degree of interspecies polymorphism and intraspecies conservatism. These were confirmed by NCBI blast analysis and ClustalW alignment analysis with 11 different meat-providing animal and fish species. Finally, we integrated a tetramethyl rhodamine-labeled 18-nucleotide AluI fragment into a 3-nm diameter citrate-tannate coated gold nanoparticle to develop a swine-specific hybrid nanobioprobe for the determination of pork adulteration in 2.5-h autoclaved pork-beef binary mixtures. This hybrid probe detected as low as 1% pork in deliberately contaminated autoclaved pork-beef binary mixtures and no cross-species detection was recorded, demonstrating the feasibility of this type of probe for biosensor-based detection of pork adulteration of halal and kosher foods.
    Matched MeSH terms: Food Handling/standards*
  17. Effects of temperature abuse on the survival, growth, and inactivation of Salmonella typhimurium in goat milk
    Migeemanathan S, Bhat R, Min-Tze L, Wan-Abdullah WN
    Foodborne Pathog Dis, 2011 Nov;8(11):1235-40.
    PMID: 21819211 DOI: 10.1089/fpd.2011.0945
    The growth and survival of Salmonella typhimurium in goat milk samples at different shifting temperatures were evaluated. The growth of S. typhimurium at lower temperatures (5°C, 10°C, and 15°C) exhibited bacteriostatic effects in milk, whereas at ambient temperature (25°C) and at 45°C, this pathogen luxuriantly grew throughout the 12-h stationary phase. At 50°C this pathogen was found to be thermotolerant and could still thrive in the milk. Overall, shifting temperatures from 37°C to 55°C and 60°C clearly indicated S. typhimurium to have reached complete elimination. The results demonstrated that the adaptation and survival of this pathogen directly depend on temperature stress. It is expected that the results will be useful to dairy industries for implementation of good manufacturing practices with a better hazard analysis critical control point approach to predict the microbial risk assessment and also benefit the consumers.
    Matched MeSH terms: Food Handling/methods*
  18. Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf)
    Lasekan O, Salva JT, Abbas K
    J Sci Food Agric, 2010 Apr 15;90(5):850-60.
    PMID: 20355122 DOI: 10.1002/jsfa.3895
    Considering the importance of malting and roasting on the quality of 'acha' beverages, a study was conducted to find optimum conditions for malting and the production of a high-quality roasted extract that could be used for an 'acha' beverage.
    Matched MeSH terms: Food Handling/methods*
  19. Fulltext Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system
    Mohammed Shafit H, Williams SK
    Poult Sci, 2010 Mar;89(3):594-602.
    PMID: 20181879 DOI: 10.3382/ps.2009-00412
    Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.
    Matched MeSH terms: Food Handling/methods*
  20. Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils
    Wan Rosli WI, Babji AS, Aminah A, Foo SP, Abd Malik O
    Int J Food Sci Nutr, 2010 Aug;61(5):519-35.
    PMID: 20166846 DOI: 10.3109/09637481003591582
    The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 microg after 6 months. Oven cooked sausages stored at -18 degrees C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of alpha-carotene and beta-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0-32.2 mg/100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters.
    Matched MeSH terms: Food Handling/methods
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