Loss of Vitamin B12 in Fish (Round Herring) Meats during Various Cooking Treatments

Abstract

SummaryThe loss of vitamin B 12 in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B 12 were three times greater in the viscera (37.5 Ϯ 10.6 g/100 g fresh weight) than in the meats, about 73% of total vitamin B 12 found in the whole fish body (except for head and bones) were recovered in the meats (5.1 Ϯ 1.0 g of vitamin B 12 ). The vitamin B 12 contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B 12 during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B 12 is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B 12 was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.

Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk

“…Among the many food product sources of B 12 , widely varying stabilities of the vitamin have been reported. Published B 12 losses range from 0% (or no significant loss) in (i) milk held at 96 °C for 5 min (Arkbage et al ., ), in (ii) salmon vacuum‐packed for 880 days (Zwart et al ., ) and in (iii) herring cooked at 70 °C for 30 min in a vacuum pouch (Nishioka et al ., ) to 100% in (i) UHT‐treated milk held at room temperature (RT) for 20 weeks (Oamen et al ., ) and in (ii) sugar‐coated multivitamin tablets held at 40 °C for 4 months (Ohmori et al ., ). Additional B 12 stability data of interest include (i) a loss of only 30% in meat roasted at 200 °C for 75 min (Campo et al ., ), suggesting that heat alone may not be a major destabilising factor, (ii) a loss of 59% in herring steamed for 9 min without a vacuum pouch (Nishioka et al ., ) and (iii) a loss of 78% in a multivitamin suspension held at RT for 3 months (Gerber et al ., ).…”

“…Published B 12 losses range from 0% (or no significant loss) in (i) milk held at 96 °C for 5 min (Arkbage et al ., ), in (ii) salmon vacuum‐packed for 880 days (Zwart et al ., ) and in (iii) herring cooked at 70 °C for 30 min in a vacuum pouch (Nishioka et al ., ) to 100% in (i) UHT‐treated milk held at room temperature (RT) for 20 weeks (Oamen et al ., ) and in (ii) sugar‐coated multivitamin tablets held at 40 °C for 4 months (Ohmori et al ., ). Additional B 12 stability data of interest include (i) a loss of only 30% in meat roasted at 200 °C for 75 min (Campo et al ., ), suggesting that heat alone may not be a major destabilising factor, (ii) a loss of 59% in herring steamed for 9 min without a vacuum pouch (Nishioka et al ., ) and (iii) a loss of 78% in a multivitamin suspension held at RT for 3 months (Gerber et al ., ). Overall, these studies implicate oxygen accessibility and the presence of oxygen reactive nutrients (such as vitamin C and copper) as the B 12 destabilising factors of greatest significance, an implication supported by accounts of B 12 destabilisation by (i) ‘even trace amounts of reducing agents’ (Shchavlinskii et al ., ), by (ii) reactive oxygen species (ROS) generated by ascorbic acid (Hogenkamp, ; Choe & Min, ) and by reduced B 12 itself (Solovieva et al ., ), by (iii) ‘direct reaction with ROS’ (Birch et al ., ; Moreira et al ., ) and by (iv) the decomposition products of vitamins with and without copper (Ohmori et al ., ).…”

Characterization of a Corrinoid Compound from Pacific Bluefin Tuna (Thunnus orientalis) Liver

“…The tuna liver contained a substantial amount of B 12 (357 ± 42.7 μg/100 g, n = five); the values were about 7-and 9-times greater than those of yellowfin tuna (Thunnus albacares) dark meat (52.9 μg/100 g) (Nishioka et al, 2007) and skipjack tuna (Katsuwonus pelamis) liver (40.9 μg/100 g) (Nishioka et al, 2010), respectively. Although there is little information available on why pacific bluefin tuna liver contains a substantial amount of B 12 as compared to other tuna meats and liver, it may be partly due to the high B 12 content of sardines and squids (especially their viscera, the B 12 content of which has not previously been reported), which are eaten by pacific bluefin tuna.…”

Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food security

“…All fish species contained considerable amounts of vitamin B 12 , ranging from 8.9 μg/100 g in processed bigeye grunt to 23.0 μg/100 g in round sardinella. Animal source foods are known as the major dietary source of vitamin B 12 [78] and previous studies have documented that the concentration of vitamin B 12 is up to three times higher in the viscera of fish compared to fillet [79]. This indicates that consuming small fish whole may be suitable, particularly for population groups with limited access to animal source foods.…”