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

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-α), interleukin (IL 1β, 6, 8), Nitric oxide (NO), inducible Nitric oxide synthase (iNOS), Prostaglandin E (PGE 2 and 3), Cyclooxygenase (COX-2), transcription factor (NF-κB) 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

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