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Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts.

Authors :
Çatak, Jale
Çaman, Reyhan
Yaman, Mustafa
Ceylan, Zafer
Source :
Journal of Culinary Science & Technology. 2024, Vol. 22 Issue 3, p496-511. 16p.
Publication Year :
2024

Abstract

Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B1, B2, and B3 concentrations in each raw and cooked meat. The vitamin B1, B2, and B3 amount of all samples decreased significantly after grilling and baking (p <.05). The average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
15428052
Volume :
22
Issue :
3
Database :
Academic Search Index
Journal :
Journal of Culinary Science & Technology
Publication Type :
Academic Journal
Accession number :
177218915
Full Text :
https://doi.org/10.1080/15428052.2022.2060161