The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blendedudwith palm oil (PO), red PO35 and red PO48 were compared against the control beef fatudtreatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E fromud538.5 to 287.5 mg after 6 months. Oven cooked sausages stored at –18�C and retorted sausagesudstored for the 6 months of shelf studies resulted in more than 90% loss of a-carotene andudb-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0–32.2 mg/ud100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heatudtreatments did not significantly change THE cholesterol content, within all treatments. Thisudstudy showed the potential of utilizing red palm oils as animal fat analogues in improvingudvitamin E, reducing cholesterol but not carotenes in beef frankfurters.
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