ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Frozen beef-soy patties, raw or char-broiled, and frozen fried, breaded chicken parts were heated by various methods and vitamin B1 and B2 retentions determined. Heating methods used were: hot air convection followed by holding hot for 0, 1/2, 1 1/2, or 3 hr and infrared, high pressure steam, or microwave followed by hot holding for 1/2 hr. Riboflavin retentions in beef patties were above 89%, except when infrared heating was used (80%). Reheated chicken retained 87–93% of riboflavin and there was no significant difference among treatments. Thiamine retention was lowest in chicken parts reheated by convection and held hot for 3 hr (74%). Infrared heating resulted in 81–84% thiamine retention in beef or chicken while other methods retained 86–96%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02478.x
