Vitamin B12 content in raw and cooked beef

被引：23

作者：

Czerwonka, Malgorzata ^{[1
]}

Szterk, Arkadiusz ^{[2
]}

Waszkiewicz-Robak, Bolena ^{[2
]}

机构：

[1] Med Univ Warsaw, Fac Pharm, Dept Bromatol, Div Lab Med, 1 Banacha, PL-02097 Warsaw, Poland

[2] Warsaw Univ Life Sci, Fac Human Nutr & Consumer Sci, Dept Funct Food & Commod, PL-020776 Warsaw, Poland

来源：

MEAT SCIENCE | 2014年 / 96卷 / 03期

关键词：

Beef; Vitamin B-12; Adenosylcobalamin; Hydroxycobalamin; Cyanocobalamin; Methylcobalamin; S-ADENOSYLMETHIONINE; NUTRIENT COMPOSITION; NUTRITIONAL-VALUE; COOKING; MEAT; CHEMISTRY; PRODUCTS; MUSCLES; LOSSES; HEALTH;

D O I：

10.1016/j.meatsci.2013.11.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to evaluate the vitamin B-12 content and profile of cobalamin bioactive forms in raw and cooked beef. The study showed that vitamin B-12 distribution is unequal among beef muscles. The content of this nutrient ranges from 0.7 to 1.5 mu g/100 g of tissue. In beef, three biologically active forms of vitamin B-12 were determined, i.e.: methylcobalamin, adenosylcobalamin and hydroxycobalamin; the dominating form of vitamin B-12 was adenosylcobalamin (68% of total cobalamins). The process of roasting and grilling had little effect on the vitamin B-12 content in the final product as compared to the raw meat. The fried product was characterised by about a 32% lower content of cobalamins than in raw meat. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1371 / 1375

页数：5

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