Stability of B-vitamin in meats prepared by foodservice. 1. Thiamin
1999
Since vitamin content is one of the most important factors in the determination of processed food quality, the objective of this study was, to study the influence of foodservice preparation on thiamin content in different beef, pork and chicken cuts, and also to evaluate vitamin stability in traditional preparation compared to steam/convection oven preparation (which is one of the most modern equipment used in foodservice). That way, the samples were broiled, fried, roasted and cooked without being immersed in water, using combined and steam/convection oven. The results of HPLC testing revealed that the thiamin present in the three types of meat studied was quite sensitive to the preparation methods at Foodservices level (47.2-84.7%; 49.6-79.8% and 53.7-81.1% of retention in beef pork and chicken, respectively). For beef and pork, the use of steam/convection oven preserved more thiamin in all preparations, when compared to traditional equipment, suggesting the preference for steam/convection oven when superior quality of such preparations is desired. In these three types of meat prepared in similar ways, the thiamin losses were clearly associated to the moisture losses and to the meats' preparation conditions.
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