Vitamin E Contents of Processed Meats Blended With Palm Oils

The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant ( P < 0.05) loss of vitamin E from 427.5 to 178.0 µg/g and from 367.0 to 271.0 µg/g, respectively, after 6 months of storage. The concentration of alpha‐tocopherol (α‐tocopherol) for all retorted chicken frankfurters was reduced ( P < 0.05) by 66.0–91.50 (16–46%) µg/g while the alpha‐tocotrienol (α‐tocotrienol) in all retorted chicken frankfurters significantly decreased ( P < 0.05) by 63.0–95.5 µg/g (28–48%) after 6 months of storage. Both α‐tocopherol and α‐tocotrienol decreased at a faster rate (62–64% and 53–61% loss, respectively) and was less stable than the gamma‐tocotrienol (12–59%) and the delta‐tocotrienol (4–28%) in beef burgers. The effect of processing, cooking, frozen storage and the type of fats used could influence vitamin E stability and content in meat products.