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BIBTEX RIS

STABILITY OF B-VITAMINS IN MEATS PREPARED BY FOODSERVICE. 2. RIBOFLAVIN

1999; Wiley; Volume: 11; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4506.1999.tb00238.x

1745-4506

Helena Maria Pinheiro-Sant’Ana, Paulo César Stringheta, M.V.C. Penteado, Sebastião César Cardoso Brandão,

Nutritional Studies and Diet

The influence of foodservice preparation techniques on the riboflavin content in beef, pork and chicken cuts was studied, and its stability after preparation methods compared to steam/convection oven preparation methods has been evaluated. For that, the samples were grilled, fried, roasted and cooked without being immersed in water, using a steam/convection oven and traditional equipment. Results by HPLC have shown that the stability of riboflavin varied (69.3% to 91.4%; 71.8% to 92.7% and 60.1% to 92.3% in beef, pork and chicken, respectively). For most of the preparation techniques used, a higher vitamin stability in the meats was associated with the use of the steam/convection oven. Riboflavin losses were clearly associated with the moisture losses and with the meats cuts preparation conditions, specially type of traditional equipment used, cooking time and temperature.