Oxidative stability and vitamin E levels increased in restructured beef roasts with added rice bran oil
2001
Kim, J.S. | Godber, J.S.
Crude rice bran oil 0, 1%, and 2% (w/w), was added to restructured beef roasts that were stored at 4C and analyzed at 0, 7, and 14 days to determine nutritional properties and oxidative stability. The saturated fatty acid to unsaturated fatty acid (SFA/UFA) ratio and the content of 7-ketocholesterol decreased (p<0.05) whereas vitamin E vitamers increased (p<0.05) in the product with 2% rice bran oil. TBARs numbers were lower (p<0.05) in roasts with rice bran oil after 7 days of storage. The addition of 2% rice bran oil (w/w) was effective in improving both oxidative stability and vitamin E levels.
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