Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts

被引：10

作者：

Catak, Jale ^{[1
]}

Caman, Reyhan ^{[1
]}

Yaman, Mustafa ^{[1
]}

Ceylan, Zafer ^{[2
]}

机构：

[1] Istanbul Sabahattin Zaim Univ, Dept Nutr & Dietet, Fac Hlth Sci, Halkali Campus, Istanbul, Turkiye

[2] Van Yuzuncu Yil Univ, Fac Tourism, Gastron & Culinary Arts, Van, Turkiye

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2024年 / 22卷 / 03期

关键词：

Thiamine; riboflavin; niacin; fish; chicken; HPLC; NUTRIENT RETENTION; DOMESTIC COOKING; FOODS; RIBOFLAVIN; NIACIN; FORMS;

D O I：

10.1080/15428052.2022.2060161

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B-1, B-2, and B-3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B-1, B-2, and B-3 concentrations in each raw and cooked meat. The vitamin B-1, B-2, and B-3 amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B-1, B-2, total vitamin B-3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking.

引用

页码：496 / 511

页数：16

共 29 条

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