ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Two heat processes were used to simulate preparation of beef loaf as would occur in hospital cook/chill foodservice systems. Thiamin content of beef loaf was evaluated before initial cooking; after initial cooking to 63-66°C and 24 hr chilled storage at 6°C; and after 0, 20, 50, 80 or 110 set of microwave-heating (2450 MHz; 1408W output). Values for thiamin, determined using a fluorometric method, were adjusted to account for weight losses after two heat processes and storage of the beef loaf. A decrease in thiamin content (mean 0.9 μg thiamin/g of beef loaf uncooked) was not related to time or end-temperature of microwave-heating. Microwave-heating accounted for l/3 of the 30% total thiamin loss.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04112.x
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