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Kinetics of the thermal destruction of thiamine in the white flesh of rainbow trout ( Salmo gairdneri )
Author(s) -
Rosenthal A J,
Hanson S W
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740530111
Subject(s) - salmo , rainbow trout , flesh , thiamine , fish <actinopterygii> , trout , fishery , chemistry , salmonidae , food science , zoology , biology , biochemistry
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.