Riboflavin Cooking Losses and Bioaccessibility in Red Meats

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2023-10-23 DOI:10.1080/15428052.2023.2272636

Kübra Demir, Elanur Ertekin Tezcan, Sultan Kesik, Halime Uğur, Mustafa Yaman, Jale Çatak

引用次数: 0

Abstract

ABSTRACTThis study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75–195 µg/100 g. Cooking loss of riboflavin were between 5.09–89.23%. Riboflavin bioaccessibility was between 10–60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.KEYWORDS: Bioaccessibilitycooking lossHPLCred meatsriboflavin Disclosure statementNo potential conflict of interest was reported by the author(s).

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红肉中核黄素的蒸煮损失和生物可及性

摘要本研究旨在通过模拟体外胃肠系统研究不同烹调方法对肉制品中核黄素的损失，并测定核黄素在肉制品中的生物可及性。生肉中核黄素的测定量在75 ~ 195µg/100 g之间。核黄素蒸煮损失在5.09 ~ 89.23%之间。核黄素的生物可及性在10 ~ 60%之间。本研究揭示了体外消化对肉类中核黄素含量的影响，核黄素是肉类营养的重要组成部分。众所周知，烹调食物会造成营养流失。关键词:生物可及性、蒸煮损失、人造肉、核黄素披露声明作者未报告潜在利益冲突。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations