Search

The aim of this study was to investigate the possibilities of ochratoxin A (OTA) reduction in home-made meat products. Meat sausages (n = 50) produced from raw materials coming from pigs exposed to OTA-contaminated feed, were subject to common heat processes practiced in households (cooking, frying and baking). Concentrations of OTA in pre- and post-processed products were quantified using a validated immunoassay method, enzyme-linked immunosorbent assay, and confirmed using a high-performance liquid chromatography with fluorescence detection. In line with the differences in recipes used and the degree of OTA accumulation in raw materials, OTA concentrations established in Mediterranean and roast sausages were lower than those found in liver and blood sausages. Baking of contaminated sausages at the temperatures of 190–220°C (for 60 min) resulted in significant reduction of OTA levels (75.8%), while 30-min cooking (at 100°C) and frying (at 170°C) proved to be significantly less effective (e.g. yielding OTA reductions of 7.4% and 12.6%, respectively). The results pointed out that despite high OTA stability, heat processes are capable of reducing its concentration in home-made meat products, depending on the processing modality used. [ABSTRACT FROM AUTHOR]

• Humidity significantly affected vitamin D 3 degradation during storage. • Retention of B 12 and D 3 was highest in chapatti (91 %) and cake (84 %) respectively. • Frying degraded vitamins B 12 and D 3 rapidly and showed lowest retention in pooris. • Batter based food matrix degraded fortified vitamin D 3 in oil rapidly during frying. • Absorption of vitamin D 3 was reduced consecutively after first frying cycle. Fortification of commodity foods has been accepted as a successful strategy to overcome micronutrient deficiencies. This work evaluates the stability of vitamin B 12 and vitamin D 3 during different processing techniques and/or storage. Kinetic behavior of vitamins B 12 and D 3 degradation in fortified whole wheat flour (FWWF) during storage at varying temperature and relative humidity (RH) was evaluated. An increase in temperature accelerated the degradation of both vitamins in FWWF during storage. However, RH affected the degradation of vitamin D 3 but not that of vitamin B 12. Products prepared from FWWF showed highest retention of vitamin B 12 in chapatti (91 %) and vitamin D 3 in cake (84 %), respectively. Retention of vitamins B 12 and D 3 was lowest (14 % and 10 % respectively) during frying. Further stability of vitamin D 3 was evaluated during multiple frying cycles of vitamin D 3 -fortified rice bran oil (FRBO) in batter based and dough based products. Absorption of vitamin D 3 in both the products reduced significantly and progressively after the first frying cycle. Dough based products showed better absorption of vitamin D 3 from FRBO during frying. This work will help to establish suitable fortification limits in the wheat flour and edible oil considering processing and storage losses. [ABSTRACT FROM AUTHOR]