Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures

IF 0.7 4区农林科学 Q3 AGRONOMY

Emirates Journal of Food and Agriculture Pub Date : 2023-05-25 DOI:10.9755/ejfa.2023.v35.i2.3016

Kaddour Ziani, Djallal Eddine Eddine Houari Adli, Noureddine Halla, A. Mansouri, Kahled Kahloula, Méghit Boumédiène Khaled, D. Djenane

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引用次数: 0

Abstract

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C). Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.

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羊肉中维生素B12含量:烹调和冷冻温度的影响

肉类行业已经采取了一些措施来延长其保质期，如冷冻储存和热处理。因此，红肉中有价值的成分，如维生素B12，可能会受到这种处理方式的影响。本研究旨在评估阿尔及利亚哈姆拉羊肉在冷冻储存(-18°C 6个月)和在80°C煮沸45分钟后对保水能力(WHC)的影响。采用微生物测定法(VitaFast®)测定腰最长肌(LL)和胸最长肌(LT)的微量营养素含量。与新鲜生肉(FeRM)相比，冷冻生肉(FoRM)的B12含量差异明显降低(分别为1.36±0.14µg/100 g和1.19±0.12µg/100 g)。与FeRM相比，鲜煮肉(FeBM)和冷冻煮肉(FoBM)中B12的含量显著降低(0.78±0.40)和(1.00±0.07)。蒸煮损失(CL)和强迫滴水损失(FDP)的记录值基本一致。哈姆拉羊肉中的B12维生素含量通常受到烹饪过程(较长时间和较高温度处理)而不是短期冷冻储存(在- 18°C下少于06个月)的影响。关键词:B12维生素;烹饪;冷冻储存;羔羊肉;微生物鉴定。

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来源期刊

Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.