Effect of preparation and service on the thiamin content of oven-baked chicken
1981
Lee, Fen Victoria | Khan, Mahmood A. | Klein, Barbara P.
The thiamin content of raw, oven-baked, hot-held, frozen-cooked, and reheated chicken breast halves was measured to determine the effect of cafeteria-style heating and holding processes on the nutrient retention in the meat. After oven-baking, chicken was held on a steam table for 90 minutes, frozen and stored for 4 weeks, and reheated in both conventional and microwave ovens. Total cooking losses of 20.4% were observed for freshly cooked chicken. Steam table holding caused an additional 4.4% evaporation loss. Evaporation losses between conventionally and microwave-reheated samples did not differ significantly. Although the thiamin content of raw chicken was significantly higher than that of cooked chicken, the various food service processes tested did not affect thiamin retention when compared to the freshly cooked samples. (nm)
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