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The yolks of fresh eggs contained on average 2.78 milligrams/kilogram vitamin B1 and the albumen 0.27 milligram/kilogram. Irregular decreases of vitamin B1 were observed with elevated temperature, humidity and extended storage period. Loss of vitamin B1 after 3, 6 and 10 months cold storage in brown-shelled eggs coated with paraffin (wax) was 0.28, 0.43 and 1.21 milligrams/kilogram, respectively. It was concluded that the most efficient method for preserving vitamin B1 in eggs at various temperatures was paraffin coating.
Details
- Original title: Changes of vitamin B1 concentrations during storage of hen eggs.
- Record ID : 1998-1109
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 3
- Publication date: 1997
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Indexing
- Themes: Eggs and egg products
- Keywords: Paraffin; Vitamin; Egg; Cold storage
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