Effects of Various Cooking Methods on Vitamin B12 (II):Influence of Heating Procedures (2)
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概要
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The experiments have been carried out to investigate the effects of various cooking method on vitamin B12 in foods.It was previously reported that the loss of V.B12 in the liver by the several heating procedures was about 10-20%.In this paper as a successive trial, meat on the market was examined and the changes is V.B12 content by several heating procedures were traced. The heating procedures were similar to daily cooking methods conducted under a fixed condition. The most common method for microbiological assay was applied to measure the vitamin. As the micro-organism-germ, Lactbacillus leichmannii ATCC 7830 was employed.The result obtained were;(1) About 10% of V.B12 content was lost by the Sauting and Grilling procedures.(2) The loss in meat weight during heating was estimataed to be 24-30% in the Electronic Range procedures, but the loss in V.B12 was estimated as about 10%.(3) It was showed that boiled samples retained about 60-70% of the vitamin, while about 25-33% moved out into the extract-juice. The total loss of V.B12 by the boiling procedures was estimated to be 1-4%.(4) In regard of the loss of V.B12 in the different meats by the several heating procedures it was shown that the chicken-thigh tends to be deprived of somewhat more V.B12 than beefround and pork-ham.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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