Stability of selected B-vitamins during high pressure processing of meat
Maskova, E. | Holasova, M. | Gabrovska, D. | Strohalm, J. (Vyzkumny Ustav Potravinarsky, Prague (Czech Republic))
Retention of thiamin, riboflavin, vitamin B6, niacin and pantothenic acid during high pressure processing of pork, beef and chicken meat was examined. Fresh meat samples were vacuum packed and subjected to the effect of the high pressure of 200, 400 and 600 MPa for 10 min at room temperature. High pressure meat treatment had merely a minimal influence on the content of the examined B-vitamins. Small losses were only observed in thiamin, their extent was not influenced by meat treatment conditions. Changes in retention values of other factors examined approximately corresponded to the experimental error of the respective determination methods.
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