FOLATE LOSSES IN BEEF-LIVER DUE TO COOKING AND FROZEN STORAGE

被引：6

作者：

ARAMOUNI, FM

GODBER, JS

机构：

[1] LSU Agricultural Center, Food Science Department Louisiana, Baton Rouge, Louisiana

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00077.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Raw, broiled and fried beef liver samples were stored at -20-degrees-C in either vacuum or air-saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41% loss in folate activity while frying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.

引用

页码：357 / 365

页数：9

共 23 条

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