Open AccessEFFECT OF GAMMA RAY IRRADIATION AND FRYING ON THE THIAMINE CONTENT OF BACON
Author(s) -
THAYER DONALD W.,
SHIEH JAMES J.,
JENKINS RONALD K.,
PHILLIPS JOHN G.,
WIERBICKI EUGEN,
ACKERMAN STANLEY A.
Publication year - 1989
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1989.tb00315.x
Subject(s) - thiamine , irradiation , chemistry , riboflavin , food science , ionizing radiation , radiochemistry , biochemistry , physics , nuclear physics
The effects of ionizing irradiation and frying on the thiamine and riboflavin content of bacon were determined. Significant destruction of thiamine but not riboflavin occurred during both the irradiation and frying. The destruction of thiamine was found to be directly related to the dose of ionizing radiation or the degree of cooking. Frying before irradiation, reduction of water content by lyophilization, and irradiation at ‐ 40°C rather than 2°C produced significantly greater retention of thiamine. Frying the bacon following irradiation produced radiation dose‐related, nonadditive, increased destruction of thiamine. The protective effect of frying before irradiation was not directly linked with the reduction of moisture by frying.