Grasas y Aceites, Vol 53, No 3 (2002)

Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma


https://doi.org/10.3989/gya.2002.v53.i3.326

Khalid Al-Ismail
Department of Nutrition and Food Technology. Faculty of Agriculture-University of Jordan, Jordan

Abstract


The effect of direct blue and charcoal radiation heat grilling on the oxidative rancidity of fat and cholesterol oxidation in beef and chicken shawerma was studied during the first 3 hours of grilling process. The oxidative rancidity of the fat was measured by thiobarbituric acid value (TBA), while that of cholesterol by evaluating the concentration of 7-ketocholesterol. No significant effect (p≤ 0.05) of the source of the grilling radiation heat was found on TBA values or 7-ketocholesterol content. The degree of unsaturation of the fat had significant effect (p≤0.05) on TBA and 7-ketocholesterol values. TBA values and 7-ketocholesterol for both samples grilled either by direct blue or charcoal radiation heat reached maximum values after 30 min of the heat treatment then they remained relatively constant throughout the rest time of the experiment.

Keywords


Beef shawerma; Chicken shawerma; HPLC; Lipid oxidation; 7-ketocholesterol; TBA

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