KINETICS OF THE THERMAL-DESTRUCTION OF THIAMINE IN THE WHITE FLESH OF RAINBOW-TROUT (SALMO-GAIRDNERI)

被引：2

作者：

SUPARNO ^{[1
]}

ROSENTHAL, AJ ^{[1
]}

HANSON, SW ^{[1
]}

机构：

[1] HUMBERSIDE POLYTECH,DEPT FOOD & FISHERIES,GRIMSBY DN34 5BQ,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 53卷 / 01期

关键词：

D‐value; in‐vivo nutrient retention; salted boiled fish; Thiamine; z‐value;

D O I：

10.1002/jsfa.2740530111

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Thin slices of white flesh from rainbow trout (Salmo gairdneri Richardson) were given different time—temperature treatments and the D and z values for total thiamine were determined. The z value (26°C) was in good agreement with previously reported data but the D values were considerably lower than published results. Thiamine appears to be less thermally stable in the fish muscle than was previously thought. This has serious repercussions when optimising thermal processing with respect to nutrient retention. Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：101 / 106

页数：6

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