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COMPONENTS OF VITAMIN B 6 IN TURKEY BREAST MUSCLE
Author(s) -
BOWERS JANE A.,
CRAIG JEAN
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02556.x
Subject(s) - pyridoxamine , pyridoxine , pyridoxal , chemistry , food science , vitamin , vitamin b6 , biochemistry , enzyme
Extracts of raw and cooked turkey breast muscle were chromatographically separated into pyridoxine, pyridoxal, and pyridoxamine fractions. Those fractions, in addition to an extract for total vitamin B 6 , were assayed microbiologically. Pyridoxine and pyridoxal contents were higher in the raw than in the cooked muscle; the pyridoxamine level was higher in the cooked muscle. No significant differences were found in the sum of the three forms of vitamin B 6 or total vitamin B 6 between cooked and raw muscle.