Effects of palm fat blends inclusion on the quality of chicken frankfurters

• Main Authors: Tan, S. S., Abdullah, Aminah, Babji, Abdul Salam, Affandi, Mohd Suria
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2002
• Online Access: http://psasir.upm.edu.my/id/eprint/3397/1/Effects_of_Palm_Fat_Blends_Inclusion_on_the_Quality_of_Chicken_Frankfurters.pdf; http://psasir.upm.edu.my/id/eprint/3397/; http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2025%20(1)%20Apr.%202002/09%20JTAS%20Vol.25%20(1)%202002%20(Pg%2063-68).pdf
• Institution: Universiti Putra Malaysia

Three types of palm fats (PF) to be incorparated into meat batters were prepared from palm oil (PO) and palm stearin (POs) with the ratio ofpO:POs at 60:40, 70:30 and 80:20 (wt/wt). The slip melting point (SMP), iodine value (IV) and solid fat content (SFC) ofPF were measured. Eight formulations offrankfurters were then produced using PF60:40, PF70:30, PF80:20 and palm olein (POo) at 20% and 25% offat levels. Chopping temperature, emulsion stability (ES) and water holding capacity (WHC) ofmeat batters containing PF and POo were measured. At 25%fat level, meat batters mixed with PF60: 40 recarded the highest final chopping temperatures at the end of comminution, while POo recarded the lowest value. Fluid loss of meat batters prepared with PF60:40 and PF80:20 were significantly lower at 20% fat level compared to that of25%(P<0.05). Higher WHC was exhibited by meat batters containing various PF compared to the one with POo (P<0.05).