Development of technics of functional pork increased thiamine content (The 1sup(st) report)
2018
Saito, S. (Fukui Prefectural Livestock Experiment Station (Japan)) | Ishikawa, T. | Yoshida, Y. | Nakao, N. | Egusa, A. | Nishimura, T.
In this study, we investigated about the mechanism of accumulation of thiamine in pork, and the changes in thiamine content in rice bran and acid value of rice bran during the preservation period of three months at room temperature (1sup(st) preservation: Apr.～Jul., 2nd:, Jul.～Oct.). We measured thiamine content in pork loin of pigs at 1 month old, 2 months old, 3 months old and 5 months old. The thiamine content in pork loin was significantly increased between 1 month old and 3 months old (P < 0.05). It showed that the mechanism of accumulation was activated during that period. In term of the changes in thiamine content in rice bran and acid value of rice bran, the thiamine content kept steady and the acid value was significantly increased (P < 0.05). Some pests were found in rice bran at 1sup(st) month of 2sup(nd) preservation period. We considered that appropriate preservation period of rice bran was a period of three months in 1sup(st) preservation period and a period of one month in 2sup(nd) preservation period.
Показать больше [+] Меньше [-]