OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL¹

Abstract

Crude rice bran oil 0, 1 %, and 2% (w/w), was added to restructured beefroasts that were stored at 4C and analyzed at 0, 7, and 14 days to determine nutritional properties and oxidative stability. The saturated f a t y acid to unsaturated fatty acid (SFMUFA) ratio and the content of 7-ketocholesterol decreased (j60.05) whereas vitamin E vitamers increased ($0.05) in the product with 2% rice bran oil. TBARs numbers were lower (pCO.05) in roasts with rice bran oil afer 7 days of storage. The addition of 2% rice bran oil (w/w) was effective in improving both oxidative stability and vitamin E levels.

Influence of Temperature on Gamma-Oryzanol Stability of Edible Rice Bran Oil during Heating

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