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VITAMIN RETENTION IN FOODS HANDLED IN FOODSERVICE SYSTEMS.

Author(s) : JONSSON L., DANIELSSON K.

Type of article: Article

Summary

ASCORBIC ACID AND VITAMIN B6 CONTENTS WERE STUDIED IN GREEN PEAS AND COD MEAT, RESPECTIVELY, AFTER HANDLING IN THE FOLLOWING FOODSERVICE SYSTEMS: COOK/FREEZE (SYSTEM F), COOK/CHILL (SYSTEM C), COOK/PASTEURIZE/CHILL (SYSTEM PC), AND WARM-HOLDING (SYSTEM W). THE EFFECT OF REHEATING ON ASCORBIC ACID RETENTION WAS ALSO INVESTIGATED AS WELL AS THE INFLUENCE OF OXYGEN BY PARTIAL EVACUATION AND INTRODUCTION OF A NITROGEN ATMOSPHERE INTO SYSTEM PC. THE ONLY OCCASIONWHEN LOSSES OF VITAMIN B6 WERE FOUND WAS AFTER HOLDING AT HOT TEMPERATURES FOR A LONG TIME. CHANGES IN ASCORBIC ACID CONTENT WERE FOUND TO BE USEFUL AS A GENERAL INDICATION OF OXIDATIVE REACTIONS IN THE FOOD DURING HANDLING, FOR INSTANCE, FLAVOUR DETERIORATION. THE COOK/FREEZE FOODSERVICE SYSTEM WAS SUPERIOR TO CONVENTIONAL HOLDING, BUT ONLY ON CONDITIONS THAT THE REHEATING WAS NOT FOLLOWED BY HOLDING. THE COOK/CHILL FOODSERVICE SYSTEMS SEEMED TO REQUIRE A NITROGEN ATMOSPHERE TO BE SUPERIOR TO HOLDING AT HOT TEMPERATURES.

Details

  • Original title: VITAMIN RETENTION IN FOODS HANDLED IN FOODSERVICE SYSTEMS.
  • Record ID : 1982-0097
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 14 - n. 2
  • Publication date: 1981

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