THIAMINE RETENTION IN FREEZE-DEHYDRATED IRRADIATED PORK

Abstract

Ground pork in fresh, dehydrated, and dehydratedrehydrated form was irradiated in the frozen state with frozen fresh control pork the initial thiamine content was 0.980 mg/100 g and after irradiation it decreased sharply. Only 12% of the initial thiamine level was retained at the accepted sterilization dose of 4.5 megarad. Removal of water increased the retention of thiamine. About one-third of the initial thiamine content was destroyed by the freezedehydration process, but destruction of the thiamine was negligible throughout the entire irradiation range. Thiamine levels fell in dehydrated- rehydrated pork to the same extent as in fresh samples. The results show that dehydration before irradiation is beneficial to thiamine retention in pork. Destruction of thiamine in fresh irradiated pork is not a direct effect of irradiation upon the thiamine molecule but of an oxidation reaction caused by free radicals released from tissue water. (H.H.D.)