RIBOFLAVIN AND THIAMINE RETENTION IN FROZEN BEEF‐SOY PATTIES AND FROZEN FRIED CHICKEN HEATED BY METHODS USED IN FOOD SERVICE OPERATIONS
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 1024-1025
- https://doi.org/10.1111/j.1365-2621.1978.tb02478.x
Abstract
Frozen beef‐soy patties, raw or char‐broiled, and frozen fried, breaded chicken parts were heated by various methods and vitamin B1 and B2 retentions determined. Heating methods used were: hot air convection followed by holding hot for 0, 1/2, 1 1/2, or 3 hr and infrared, high pressure steam, or microwave followed by hot holding for 1/2 hr. Riboflavin retentions in beef patties were above 89%, except when infrared heating was used (80%). Reheated chicken retained 87–93% of riboflavin and there was no significant difference among treatments. Thiamine retention was lowest in chicken parts reheated by convection and held hot for 3 hr (74%). Infrared heating resulted in 81–84% thiamine retention in beef or chicken while other methods retained 86–96%.This publication has 2 references indexed in Scilit:
- EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTSJournal of Food Science, 1975
- EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODSJournal of Food Science, 1970