Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

• Main Authors: A.R., Alina, A., Nurul Farah Sakinah, Z.H., Shazamawati, M.J., Thema Juhana, A., Siti Mashitoh, H.S., Ummi Syuhada, A.H., Nurul Mawaddah, S., Nurulhuda
• Format: Article
• Language: en_US
• Published: 2015
• Subjects: Chicken; Cholesterol Oxidation Products; Grilling; Mutton; Roasting
• Online Access: http://ddms.usim.edu.my/handle/123456789/8784
• Institution: Universiti Sains Islam Malaysia

The objective of this paper is to determine the effect of grilling and roasting on cholesterol oxidation products (COPs) in mutton and chicken. Four steps of analysis have been conducted: saponification, extraction, derivatisation and quantification by GCMS-QQQ. The temperature and time used for gri...