Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing
1983; Wiley; Volume: 48; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1983.tb14918.x
ISSN1750-3841
AutoresNan Unklesbay, Michael Davis, G. F. Krause,
Tópico(s)Advanced Chemical Sensor Technologies
ResumoABSTRACT Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P < 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.
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