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Prediction of thiamine content in convective heated meat products
Author(s) -
SKJÖLDEBRAND CHRISTINA,
ÅNÄS A.,
ÖSTE R.,
SJÖDIN P.
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00245.x
Subject(s) - thiamine , roasting , chemistry , humidity , convection , relative humidity , food science , kinetics , thermal , degradation (telecommunications) , thermodynamics , biochemistry , telecommunications , physics , quantum mechanics , computer science
Summary It is reported that thiamine is one of the most heat labile water soluble vitamins. It is therefore important to control the destruction of this vitamin during heating, reheating and keeping warm of different food items. In this study the kinetics of thiamine degradation in ground meat were determined. The losses during roasting of a minced meat loaf under different air conditions in a forced convection oven were calculated by computer simulations. The actual losses were analysed by a chemical method. The kinetics were found to be approximately of first order. The time‐temperature curves and the thiamine degradation in the loaves roasted under fairly mild conditions were easier to predict than the ones roasted at higher air temperature. This is partly due to the formation of the crust which has different thermal properties and gives different chemical changes from the inner parts of the loaf. The humidity and the velocity of the air does not effect the crust formation as much as the air temperature. This fact limits the prediction of thiamine degradation to lower air temperatures.