FOLATE LOSSES IN BEEF LIVER DUE TO COOKING AND FROZEN STORAGE

Autor:	F. M. Aramouni, J. S. Godber
Rok vydání:	1991
Předmět:	Vitamin Lactobacillus casei biology Chemistry Microbiological assay Extraction (chemistry) Raw beef Lactobacillaceae biology.organism_classification chemistry.chemical_compound Beef Liver Frozen storage Food science Safety Risk Reliability and Quality Food Science
Zdroj:	Journal of Food Quality. 14:357-365
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.1991.tb00077.x
Popis:	Raw, broiled and fried beef liver samples were stored at − 20°C in either vacuum or air-saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41% loss in folate activity while frying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.
Databáze:	OpenAIRE
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