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Evolution des concentrations de vitamine B1 lors de l'entreposage des oeufs de poule.

Changes of vitamin B1 concentrations during storage of hen eggs.

Auteurs : HISIL Y., OETLES S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Changes of vitamin B1 concentrations during storage of hen eggs.
  • Identifiant de la fiche : 1998-1109
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 30 - n. 3
  • Date d'édition : 1997

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