Premium
Thiamin, Riboflavin and α‐Tocopherol Retention in Processed and Stored Irradiated Pork
Author(s) -
FOX JAY B.,
LAKRITZ LEON,
THAYER DONALD W.
Publication year - 1997
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.1365-2621.1997.tb15028.x
Subject(s) - riboflavin , tocopherol , food science , chemistry , irradiation , biochemistry , vitamin e , antioxidant , physics , nuclear physics
Combination treatments for preservation of irradiated pork were investigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme denatured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor α‐tocopherol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured α‐tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen.