Heating and the Distribution of Total and Heme Iron Between Meat and Broth
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (1) , 43-45
- https://doi.org/10.1111/j.1365-2621.1988.tb10174.x
Abstract
The effect of heat on movement of total and heme iron from meat to broth was investigated. Total iron by a wet ash method was nearly identical to the sum of heme iron plus nonheme iron. The total amount of nonheme iron increased with cooking temperature (r = 0.98), as did the amount of nonheme iron in the broth (r = 0.93). Leaching of heme pigments into the broth was greatest at 60°C. Boiling (97°C) rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled (97°C) meat than in meat heated 1 hr at 60°C (81.6%), 77°C (78.2%) or autoclaved (77.5%).This publication has 20 references indexed in Scilit:
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