Journal of Food Science · 1978 · 19 citations · 2 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ProcessingMeat ScienceHeat Transfer In FoodsMeat PreservationMeat Shelf LifeNutritional QualityStorage Effects On QualityVitamins In FoodsConvectionCooked Poultry ProductsHeat Treatment Effects On VitaminsInfrared HeatingPreservation Of Meat ProductsProcessing Effects On Meat QualityStorage Effects On Meat QualityThermal Effects On Vitamins
ABSTRACT Frozen beef‐soy patties, raw or char‐broiled, and frozen fried, breaded chicken parts were heated by various methods and vitamin B 1 and B 2 retentions determined. Heating methods used were: hot air convection followed by holding hot for 0, 1/2, 1 1/2, or 3 hr and infrared, high pressure steam, or microwave followed by hot holding for 1/2 hr. Riboflavin retentions in beef patties were above 89%, except when infrared heating was used (80%). Reheated chicken retained 87–93% of riboflavin and there was no significant difference among treatments. Thiamine retention was lowest in chicken parts reheated by convection and held hot for 3 hr (74%). Infrared heating resulted in 81–84% thiamine retention in beef or chicken while other methods retained 86–96%.
2