These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Author: Butz P, Bognar A, Dieterich S, Tauscher B.
    Journal: J Agric Food Chem; 2007 Feb 21; 55(4):1289-94. PubMed ID: 17253716.
    Abstract:
    High-pressure/high-temperature properties of vitamins in food are important with respect to the new pressure-assisted thermal sterilization method utilizing pressure-induced adiabatic temperature changes. Riboflavin, thiamin, and thiamin monophosphate (TMP) stabilities were assayed in the temperature range from 25 to 100 degrees C under normal pressure (0.1 MPa) and high pressure (600 MPa) in acetate-buffered (pH 5.5) model solutions, some with added fructose, hemoglobin, or ascorbic acid. Thiamin and riboflavin stabilities were also assayed in minced fresh pork fillet and in rehydrated pork reference material with and without pressure treatment at 600 MPa in the temperature range from 20 to 100 degrees C. In pork, the vitamins proved to be sufficiently stabile for high-pressure/high-temperature processing. Under similar conditions, vitamin decay in model solutions was up to 30 times faster, especially that of TMP. Thus, it appears that it may not be possible to draw conclusions for the pressure behavior of real food matrices from the results of investigations in food models. A further consequence is that caution is necessary when supplementing foods with synthetic B vitamins preceding high-pressure/high-temperature processing.
    [Abstract] [Full Text] [Related] [New Search]