SummaryThe loss of vitamin B 12 in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B 12 were three times greater in the viscera (37.5 Ϯ 10.6 g/100 g fresh weight) than in the meats, about 73% of total vitamin B 12 found in the whole fish body (except for head and bones) were recovered in the meats (5.1 Ϯ 1.0 g of vitamin B 12 ). The vitamin B 12 contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B 12 during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B 12 is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B 12 was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.
& To determine whether certain shellfish extracts used as flavorings became excellent food sources of free vitamin B 12 , their vitamin B 12 contents were assayed and characterized. Although vitamin B 12 contents of scallop and freshwater clam extracts were none and very low (0.1 lg=100 g), respectively, short-necked clam extract contained substantial amounts of vitamin B 12 (131.8 lg=100 g). A vitamin B 12 compound was purified and characterized with silica gel 60 TLC and a reversed-phase HPLC. The purified red-colored compound was identical to true vitamin B 12 , but not to inactive corrinoid compounds. Sephadex TM G-50 gel filtration experiments indicated that most of vitamin B 12 found in the short-necked clam extract was recovered in the free vitamin B 12 fractions. These results indicate that the short-necked clam extract would be a natural source of free vitamin B 12 for elderly persons with food-bound vitamin B 12 malabsorption.
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