Fatty acids composition in several malay foods based on chicken, beef, fish and egg;Komposisi asid lemak dalam beberapa masakan melayu berasaskan ayam, lembu, ikan dan telur

Sains Malaysiana

Volumn 38, Issue 4, 2009, Pages 489-497

  Syahida, M ^a   Suriah, A R ^a   Mohd Khan, A ^a   Ayub, M Y ^a   Osman, H ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Malay dishes; Monounsaturated fatty acid; Polyunsaturated fatty acid; Saturated fatty acid

Indexed keywords

EID: 76049112380     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Alpaslan, M. & Karaali, A. 1998. The interesterificatio-induced changes in olive and palm oil blends. Food Chemistry 61 (3): 301-305.
2. Armstrong, S.G., Wyllie, S.G. & Leach, D.N. 1994. Effects of season and location of catch on the fatty acid compositions of some Australian fish species. Food Chemistry 51: 295-305.
3. Castro, T., Manso, T., Mantecón, A.R., Guirao, J. & Jimeno, V. 2004. Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements. Meat Science 69: 757-764.
4. Hayes, K.C., Pronczuk, A., Lindsey, D. & Diersen-Schade, D. 1991. Dietary saturated fatty acids (12:0, 14:0, 16:0) differ in their impact on plasma cholesterol and lipoproteins in non-human primates. American Journal of Clinical Nutrition 53:491-498.
5. Heerden, S.M., Schonfeldtw, H.C., Smith, M.F. & Rensburgz, D.M. 2002. Nutrient Content of South African Chickens. Journal of Food Composition and Analysis 15: 47-64.
6. Kinsella, J.E., Shimp, J.L., Mai, J. & Weihrauch, J. 1977. Fatty acid content & composition of freshwater finfish. Journal of American Oil Chemical Society 39: 424-429.
7. Miles, E.A., Banerjee, T. & Calder, P.C. 2004. The inflence of different combination of gamma-linolenic, stearidonic and eicosapntaenoic acids on the fatty acid composition of blood lipids and mononuclear cells in human volunteers. Prostaglandin, Leukotrienes and Essential Fatty Acids 70: 529-538.
8. Moyad, M.A. 2005. An introduction to dietary/supplemental omega-3 fatty acids for general health and prevention: Part 1. The Journal of Urology 23: 28-35.
9. Osman, H., Suriah, A.R. & Law, E.C. 2001. Fatty acid composition and cholestrol content of selected marine fish in Malaysian waters. Food Chemistry 73: 55-60.
10. Puwastien, P., Nitithamyong, A. & Attig, G.A. 1996. Activities of the ASEAN Network of Food Data System (ASEANFOODS). Food Chemistry 57(1): 179-181.
11. Puswatien, P. 2000. Food Composition Programme of ASEANFOODS 1995-1999. Journal of Food Composition and Analysis 13: 659-667.
12. Raes, K., Balcaen, A., Dirinck, P., De Winne, A., Clacys, E., Demeyer, D. & De Smet, S. 2003. Meat quality, fatty acid composition and flavour analysis in Belgium retail beef. Meat Science 65: 1237-1246.
13. Suzuki, H., Park, S.J., Tamura, M. & Ando, S. 1998. Effect of the long-term feeding of dietary lipids on the learning ability, fatty acid composition of brain stem phospholipids and synaptic membrane fluidity in adult mice: a comparison of sardine oil diet with palm oil diet. Mechanisms of Ageing and Development 101:119-128.
14. Tee, E.S., Ismail, M.N., Nasir, M.A. & Idris, K. 1999. Nutrient composition of Malaysian food. Ed ke-4. Malaysian Food Database Programme c/o Institute for Medical Research. Kuala Lumpur.
15. Timms, R.E. 1978. Artifact peaks in the preparation and gas liquid chromatographic determination of methyl esters. The Australian Journal of Dairy Technology March 1978: 4-5.