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Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method
Author(s) -
YUAN X.,
MARCHELLO M. J.,
DRISKELL J. A.
Publication year - 1999
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.1365-2621.1999.tb15063.x
Subject(s) - vitamin , food science , chemistry , vitamin b , vitamin c , vitamin e , biochemistry , antioxidant
Contents and retentions of selected vitamins in broiled and grilled bison patties from four producers were determined. Mean vitamin contents of uncooked bison patties were (per 100 g wet weight): 0.038 mg thiamin, 0.220 mg vitamin B‐6, 1.457μg vitamin B‐12, and 0.286 mg vitamin E; no differences were observed among producers. Differences were found (P<0.05) among producers for vitamins B‐6, B‐12, and E (broiled only), but not for thiamin contents of cooked bison patties. The mean retention values in cooked patties were: 68.9% thiamin; 67.5% vitamin B‐6; 67.0% vitamin B‐12; and 76.1% vitamin E. Bison patties are rich sources of vitamin B‐12 and good sources of vitamin B‐6.