カツオ魚肉のビタミンB_<12>含量と各種加熱調理が魚肉ビタミンB_<12>含量に及ぼす影響

概要

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Vitamin B_<12> contents of skipjack meats were assayed by the microbiological method authorized in the Standard Tables of Food Composition in Japan (5th Edition). The dark muscles contained substantial amounts (158.5±16.3μg/100g) of vitamin B_<12> relative to the ordinary muscles (dorsal portion 9.9±0.6μg/100g; ventral portion 8.4±0.6μg/100g). A corrinoid compound was purified from the dark muscles and characterized, then it was confirmed that the dark muscles contain true vitamin B_<12>. Various heat-cooking treatments (boil, steam, saute, fly, and microwave) did not give significant losses (2.3〜14.8%) of vitamin B_<12> from the treated fish meats. The results indicate that skipjack meats (especially dark meat) are excellent vitamin B_<12> sources.
日本ビタミン学会の論文
2006-10-25