Liha töötlemine
However,
molecular weight iron sources to be released cooking does have a negative impact on the
(Morrissey et al. 1998). Denatured heme iron vitamin content of meat, especially water-
from myoglobin is one possible candidate for soluble vitamins such as thiamine, riboflavin,
catalysis, along with free iron (Fox and and niacin (Al-Khalifa et al. 1993; Lombardi-
Benedict 1987). Boccia et al. 2005; Riccio et al. 2006).
The stability of the lipids during cooking Reported retention of vitamins, however, is
is affected by the fatty acid makeup of the much more variable, with retention of thiamin
lipids and dietary compounds that can func- being reported as low as 39% (Al-Khalifa
tion to reduce oxidation. Increasing the et al. 1993) and as high as 66% (Rhee et al.
degree of unsaturated fatty acids will reduce 1993).
lipid stability
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