281 research outputs found
General guidelines for halal food preparation: unified standard of halal certification is important to globalize halal products
Generally. all things created by God (Allah) are permitted, with a few exceptions thaf are prohibrted (haram) by clear and definite injunctions in the authentic sources according to Muslims: fhe Qur'an and Prophet Mohammad traditions (sunnah). In term of meat, these exceptions include pork, blood and meats of animals that died of causes other than proper slaughtering. The basic reasons for the prohibition of things are due to impurity and harmfulness. Basically, halal requirements are in accordance with the conventional quality standards (ISO, HAACP, Codex, GHP, GMP, etc). Therefore, halal products are typically also viable for non-Muslim consumers
Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
A comprehensive study on the feasibility of use of natural antioxidants, namely
rosemary and sage, together with citric acid acting as a synergist during repeated deep-fat
frying process of potato chips in palm olein was carried out. The study was inclusive of
evaluation of oxidative behaviour of these antioxidants, monitoring of physico-chemical
changes of oil during frying, development of some new instrumental methods for
detecting quality parameters of used oil, effect of addition of the antioxidants on
organoleptic properties of fried product and relationship between quality indices of the
oil and sensory acceptability of the fried product.Results showed that rosemary and sage extracts are feasible to be used in
retarding the palm olein deterioration during repeated deep-fat frying of potato chips.
The two natural antioxidants were proven to significantly (P<0.05) lower the rate of
oxidation of the oil during frying, while having very good thermal resistance.
Organoleptically, both rosemary and sage extracts could improve acceptability of fried
potato crisps. There were significant correlations between sensory attributes of fried
potato chips and quality parameters of palm olein used.
Optimization study on the effect of use of the natural antioxidants during deep-fat
frying on fatty acid composition of palm olein revealed that C 1 8:2 and C 16:0 fatty acids
were the most important fatty acids for predicting changes in oil quality after frying.
However, for optimization purposes, the use of the C 18:2/C 16:0 ratio best predicted the
efficacy of natural antioxidants in preserving palm olein during deep-fat frying.
This study also successfully developed instrumental methods for monitoring the
physico-chemical changes of palm olein during repeated deep-fat frying. The alkaline
contaminant materials (ACM) contents in palm olein could be determined
spectrophotometrically at 540 nm, whereas the use of Fourier transform infrared (FTIR)
spectroscopy to monitor changes in the iodine value, peroxide value and free fatty acid
contents in palm olein during frying was found to be a viable alternative to the wet
chemical methods, with FTIR providing rapid results taking less than 2 min per sample
and minimum use of solvent and labour
Gold Nanoparticles: Synthesis and application for Halal Authentication in Meat and Meat Products
The Muslim community has recently become more aware of the food they eat, especially Muslim minorities in secular areas. This awereness is increased along with increasing adulteration and substitution of expensive meat for cheaper material. Hence, meat authentication has become a major concern for both consumers and researchers alike. Many analytical methods for detecting Halal meat have been developed to address issues with meat authentication, such as HPLC, FTIR, GCMS and PCR. Nanotechnology has recently shown great potential in biosensing applications for Halal meat products. Rapid testing, cheaper materials and portability of gold nanoparticle-based sensors are expected to change conventional sensing of Halal meat. Selected molecules and types of meat was one of the target for developing gold nanoparticles in the detection. Detection of meat products using gold nanoparticles is based on the colour changed of its optical properties. ย This article reviewed the application of gold nanoparticles for Halal authentication of meat and meat products. Furthermore, the recent development in preparation of gold nanoparticlesย and current challenges are also discussed. Gold nanoparticles shows great potential to detect specific meats in meat products. Several traditional and modern meat processed products have been tested on the application of gold nanoparticles, such as meat ball and burgers. However, detection of meat adulteration on real food samples should be done before the comercialization. Limit of detection of gold nanoparticles in analysis shows an increment. Gold nanoparticles offer new alternative to expensive method. In adition, specific detector for different animal meats of interest need to be designed
Metal toxicity and environmental effects on health: a study report on mineral and heavy metal contents of different Malaysian fish species
Abstract: This paper discusses effects of metal toxicity and environmental on health and followed by a study report on mineral and heavy metal contents of fish conducted in Malaysia as an example. Fish, a part of being a good source of digestible protein vitamins, minerals and polyunsaturated fatty acids (PUFAs), are also an important source of heavy metals. Some of the metals found in the fish might be essential as they play important role in biological system of the fish as well as in human being, some of them may also be toxic as might cause a serious damage in human health even in trace amount at certain limit. A comprehensive study was conducted to fishes collected in Langkawi Island, a popular tourism destination in Malaysia and the overall findings revealed that from the human health point of view, fin fish found in the coastal areas of the island are safe for the consumption. The mineral and heavy metal contents are within the allowable limit of consumption
Anti-inflammatory compounds of macro algae origin: A review
Inflammation, occurs frequently in living tissues, and is responsible for numerous death and precursor
to some deadly diseases. This review focus on seaweed derived anti-inflammatory compounds, which
have attracted interest and promising replacer of current anti-inflammatory drugs. Macro algae have
both pro- and anti-inflammatory compounds, the later include sulphated polysaccharides (fucoidans)
from brown seaweeds, alkaloids (Caulerpin I, II and III) from red and green seaweeds, polyunsaturated
fatty acids (Docosahexaenoic acid: EDA, Eicosapentaenoic acid: EPA, Stearidonic acid: SA and
Eicosatrienoic acid: ETA), carotenoids (fucoxanthin and astaxanthin), Pheophytin A and Vidalols A and
B. Anti-inflammatory assays include edema, erythema, tumor necrosis factor (TNF-ฮฑ), interleukin (IL 1ฮฒ,
6, 8), Nitric oxide (NO), inducible Nitric oxide synthase (iNOS), Prostaglandin E (PGE 2 and 3),
Cyclooxygenase (COX-2), transcription factor (NF-ฮบB) and leukotrienes (LB 3 and 4). Although, in-vivo
and in-vitro studies have been done for crude extracts and specific compounds, but some compounds
have not analysed in-vitro, and investigation of their pathway need to be studied
Profiling of wavelength biomarkers of pure meat samples from different species based on Fourier transform infrared spectroscopy (FTIR) and PCA techniques
Infrared spectroscopy (IR) has been known as an analytical method suitable for authenticity studies. In particular, Fourier transform infrared (FTIR) spectroscopy can be used for qualitative and quantitative purposes. The main advantages of FTIR are high sensitivity, high energy throughput and excellent speed of spectral acquisition. Combined with computer and advanced chemometric software, FTIR can easily be used to manipulate spectral information. Biomarkers such as DNA/RNA, proteins, metabolites, or a combination of profiles of several of these molecules are indicators that may be used to rapidly and easily detect the status and phase of biological processes. Thus biomarkers provide information about the status and phase of biological processes and their underlying particular traits. This study aims to investigate pig wavelength biomarkers against other pure samples of different types of meat based on Fourier Transform Infrared Spectroscopy (FTIR) and PCA techniques. Fat from four different animal meats (pig,chicken,beef, and lamb) were processed under different extraction conditions prior to FTIR and PCA analysis. Palm oil was used as control. Sixteen wavelenghts in accordance to type of fat and processing method were identified as spectral markers to differentiate pig, beef, lamb, and chicken fats, and palm oil. The spectral biomarkers identifying pig and chicken fats were quite similar, complicating the identification of samples containing said fats. The biomarker wavelengths identified from the spectra of the four fats and palm oil at position 1236 and 3007 cm-1 separated the four animal fats and palm oil at notable distances, indicating that these wavelength could be used to identify non-halal samples
Halal processed food and beverages: some concerns on food additives and ingredients
Islam is not merely a religion of rituals, but is a way of life. Rules and manners from the Islamic teachings govern the life of Muslims: individual and collective level. In Islam, eating is also considered as a matter of ibadah (worship) to God, just like ritual prayers. Muslims follow the Islamic dietary code and foods that meet the code are called halal (lawful, permitted). Muslims are supposed to make an effort to obtain halal food of good quality. On the other hand, for non-Muslim consumers, halal foods often are perceived as specially selected and processed to achieve the highest state of quality
Extraction and characterization of astaxanthin from marine sources
A study has been conducted to extract and to characterizecarotenoid astaxanthin from tiger shrimp (Penaeus monodon). one of most commercial marine sources in Malaysia. Astaxanthin is a red pigment belonging to the family of the xanthophylls, the oxygenated derivatives of
carotenoids and is widely used as a pigmentation sources in aquaculture and poultry industries, nutraceutical and pharmaceutical industries. Results showed the carotenoid yield for all combinations of extraction condition ranged from 65-138 J.!g!g. The optimum solvent to waste ratio and the percentage of hexane in solvent mixtures were 1:5.553 and 32.105% which gave the highest yield of ]41.474 j.!g/g. The percentage purity of the astaxanthin (predicted as 13-cisastaxanthin monoester) was about 86.907%. Astaxanthin, astaxanthin monoester, astaxanthin diester,a-carotene are the major pigments in Penaeus monodon
Identification of Pig Adulterant in Mixture of Fat Samples and Selected Foods based on FTIR-PCA Wavelength Biomarker Profile
Authenticity is an important issue in food industry. Tampering the authenticity of food product involves the adulteration of products with certain material. Various authentication techniques for detection of adulteration have been developed in line with the advent of current technology. Of particular interest, ย Infrared (IR) spectroscopy; a rapid and non-destructive technique allowing the screening of a large number of samples has been shown to be able to detect pig derivatives in meat products. Following this, the present study aims to identify pig adulteration in different mixture of fat samples and some selected food; based on wavelength biomarker obtained from FTIR coupled with PCA analysis. Twenty-six fats at two frequencies along the graph (1236 and 3007 nm) were studied including samples representing Non Halal Food A (NHFA) fat, ย Halal Food A(HFA) fat and Non Halal Food B (NHFB) fat. ย At wavelength 1236 and 3007 nm along the spectrum; NHFA, HA and NHFB fat samples were easily identified at visibly good distance compared to other fat samples.ย The first two samples; NHFA and NHFB were located very close to PF (Pig Fat) indicating that NHFA and NHFB samples contained pork fat while HA was located closer to CF, indicating that the sample possibly contained chicken fat. To this end, FTIR coupled with PCA has been shown to be a powerful tool to detect adulteration in meat products and as such can be recommended for authentication purposes
Profiling of Wavelength Biomarkers of Pure Meat Samples from Different Species Based on Fourier Transform Infrared Spectroscopy (FTIR) and PCA Techniques
Infrared spectroscopy (IR) has been known as an analytical method suitable for authenticity studies.ย In particular, Fourier transform infrared (FTIR) spectroscopy can be used for qualitative and quantitative purposes. The main advantages of FTIR are high sensitivity, high energy throughput and excellent speed of spectral acquisition. Combined with computer and advanced chemometric software, FTIR can easily be used to manipulate spectral information.ย Biomarkers such as DNA/RNA, proteins, metabolites, or a combination of profiles of several of these molecules are indicators that may be used to rapidly and easily detect the status and phase of biological processes. Thus biomarkers provide information about the status and phase of biological processes and their underlying particular traits. This study aims to investigate pig wavelength biomarkers against other pure samples of different types of meat based on Fourier Transform Infrared Spectroscopy (FTIR) and PCA techniques. Fat from four different animal meats (pig,chicken,beef, and lamb) were processed under different extraction conditions prior to FTIR and PCA analysis. Palm oil was used as control. Sixteen wavelenghts in accordance to type of fat and processing method were identified as spectral markers to differentiate pig, beef, lamb, and chicken fats, and palm oil. The spectral biomarkers identifying pig and chicken fats were quite similar, complicating the identification of samples containing said fats.ย ย ย ย ย ย The biomarker wavelengths identified from the spectra of the four fats andย palm oil at position 1236 and 3007 cm-1 separated the four animal fats and palm oil at notable distances, indicating that these wavelength could be used to identify non-halal samples
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