Stability of selected B-vitamins during high pressure processing of meat. publikováno v Czech J. Food Sci. 18, Spec. Issue, 171-172 (2000). Proceedings of Chemical Reactions in Foods IV, FECS-Event No. 245, 20.-22.9. 2000 Praha, ISSN 1212-1800.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A90241_1" target="_blank" >RIV/00027022:_____/01:90241_1 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Stability of selected B-vitamins during high pressure processing of meat. publikováno v Czech J. Food Sci. 18, Spec. Issue, 171-172 (2000). Proceedings of Chemical Reactions in Foods IV, FECS-Event No. 245, 20.-22.9. 2000 Praha, ISSN 1212-1800.

Original language description

In the last years, high pressure treatment has appeared as a promising technology for the meat preservation. Microorganisms are inactivated by high pressure resulting in an extended shelf-life. Treatment of meat by high pressure modifies the structure ofproteins and could change their functional properties as gelation, colour. However, little is known about the effect of high pressure on the vitamins in meat. In our investigation we studied retention of thiamin, riboflavin, vitamin B6, niacin and pantothenic acid during high pressure treatment of pork, beef and chicken meat. Fresh samples of meat were vacuum sealed and subjected to high pressure treatment using 200, 400, or 600 MPa for 10 minutes at the laboratory temperature. The values of vitamin retention were calculated from the fresh weight basis and from the dry matter, too. It can be concluded that the retention of the followed vitamins after high pressure processing ranged from 84 to 121 %. No relation between vitamin retentio

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

<a href="/en/project/EP9024" target="_blank" >EP9024: Losses of selected nutritional factors during application of new techniques and technologies of food production and treatment</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2001

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

12121800

e-ISSN

—

Volume of the periodical

18

Issue of the periodical within the volume

S

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

2

Pages from-to

171-172

UT code for WoS article

—

EID of the result in the Scopus database

—