Effect of Heating Methods on Thiamine Retention in Fresh or Frozen Prepared Foods

Abstract

SUMMARY— Thiamine retentions were determined in beef stew, chicken a la f or newburg and peas in cream sauce, which ware 11 freshly prepared and held for 1, 2 or 3 he ld 180°F (82.2°) or 2) freshly prepared, frozen at −10°F (−23.3°C) and reheated to reheated using microwaves, infrared heating or boiling water immersion. Similar treatments had the on the thiamine retention in the various products. The average thiamine retentions Boy de n products (based on 100% for the freshly prepared foods) were 93.5% in the frozen‐microwave heated products; 90% in the frozen‐infrared heated products; 86% in the frozen‐immersion hot products versus 78% in the fresh hot products after 1 hr, 74% after 2 hr and 67% after 3 hr.

Effect of Microwave and Conventional Cooking on the Nutritive Value of Colossus Peas (Vigna uniguiculata)

“…These losses are probably due to a combination of leaching and chemical destruction. The improved retention of these two vitamins by microwave processing may be due to the shorter cooking time compared to conventional cooking Kahn and Livingston, 1970). Both cooking methods produced similar losses of ascorbic acid, but no difference in the p-carotene content of processed peas.…”

Effects of Freeze Preservation on Nutrients

“…With respect to beef stew, chicken a la king, and shrimp Newburg, thiamin losses are least during microwave thawing, slightly greater during infrared thawing, and greatest during thawing in boiling water (packaged, Kahn and Livingston 1970). Except when unpackaged products are thawed in water (undesirable), the method of thawing appears to have a small influence on losses of B vitamins from animal tissues.…”

“…e Lehrer et al (1952). f Fieger (1956 Kahn and Livingston (1970) Kahn and Livingston (1970) Kahn and Livingston (1970) a Apparent values for riboflavin and niacin increased during thawing. b Probably mostly thaw-exudate.…”

Microwaves in Foodservice

“…Thus the loss of water soluble vitamins was minimal compared to the losses from leaching into cooking water by conventional cooking means. Kahn and Livingston (1970) compared several reheating methods on the retention of thiamine and also showed the effect of hot holding freshly prepared product (Table 1). The foods studied included: beef stew, chicken a la king, shrimp neuburg, and peas in cream sauce.…”