Vitamin Retention in Processed Meat

Abstract

The effects of time and temperature of processing on the retention of thiamine, riboflavin, niacin, and pantothenic acid in pork luncheon meat are discussed. The rate of thiamine destruction is doubled with an 18°F. increase in temperature as contrasted with a tenfold increase in the rate of destruction of heat-resistant bacteria. Under conditions which permit uniformly rapid heating of the INDUSTRIAL AND ENGINEERING CHEMISTRY

Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product

“…Release of bounded vitamins and, thus, a significant increase in the amount of B 1 +B 2 vitamins was observed in the experiments carried out at higher air velocities (3 and 5 m/s), while a decrease in the amount of these vitamins was observed at lower air velocities (1 and 2 m/s). In this sense, Greenwood et al (1944) observed that, at constant temperature, the degree of degradation of vitamin B 1 is a function of time, so the decrease in the amount of vitamins B 1 +B 2 is mainly controlled by the time of exposition to heat. Although the human body is somewhat efficient to absorb vitamins B 1 and B 2 , the absorption of vitamin B 2 requires the hydrolysis of the flavin coenzyme in the upper small intestine to free riboflavin, which is then absorbed (Merrill et al 1981).…”

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

“…Effects of extrusion processing [ 119 , 120 ], gamma irradiation as a conservation technique [ 68 , 121 , 122 , 123 , 124 ], canning [ 125 , 126 , 127 ], freezing [ 89 , 126 ], storage conditions [ 81 , 86 , 105 , 126 , 128 , 129 , 130 , 131 ], and edible seed germination [ 90 , 94 , 95 , 96 , 132 , 133 ] on thiamine content in foods have also been reported.…”

“…Boiling, poaching, and frying of eggs lower riboflavin content by 6%, 18%, and 8%, respectively [ 107 ]. The canning process may result in a small decrease of riboflavin content in vegetables and mushrooms, as well as pork luncheon meat [ 125 , 126 ].…”

“…Losses of niacin during baking of fortified cookies were about 1–12% in dependence on baking temperature and time, while, for comparison, those of riboflavin and thiamine were 2–24% and 2–50%, respectively, under the same conditions [ 76 ]. Niacin is also stable during heat processing of milk, cheese [ 72 , 472 ], and eggs [ 72 , 107 ], as well as during canning of vegetables and pork luncheon meat [ 125 , 126 ].…”

Introduction: Potential Safety Risks Associated with Thermal Processing of Foods

“…Greenwood et al [24] have first published a technique, which they used to study the destruction of thiamin in cured pork luncheon meat compared with microbial destruction. Greenwood et al [24] have first published a technique, which they used to study the destruction of thiamin in cured pork luncheon meat compared with microbial destruction.…”