"thiamin" - 1 õppematerjal

Liha töötlemine

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. Also, altering diet to include Severity of heating has a major impact on rapeseed oil, corn oil, or oil seed meals will the retention of water-soluble vitamins increase the unsaturated fats in the meat. This (Riccio et al. 2006)