Storage Effects on Beef, Effect of Three Years of Freezer Storage on the Thiamine, Riboflavin, and Niacin Content of Ripened and Unripened Beef

Meyer, Bernadine H.; Mysinger, Mary Ann; Buckley, Ruth

doi:10.1021/jf60130a025

Cited by 8 publications

(3 citation statements)

References 4 publications

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“…However, it was surprising that the uncooked pork sample (FTU) had high retention values ranging from 88 to 92%, 87 to 91 % and 87 to 90% for thiamin, riboflavin and niacin, respectively, at the end of 30 to 90 days of frozen storage after the freeze-thaw-freeze cycle. Similar observations were reported for beef where the changes in the three vitamins were not nutritionally significant after three years of frozen storage (Meyer et al 1963). But in this study, the retention of the B-vitamins was lowest Table 2.…”

Section: Influence Of Temperature and Periodsupporting

confidence: 88%

The Effect of Freezing Rate, Storage and Cooking on Some B-Vitamins in Beef and Pork Roasts

Awonorin

Bamiro

Ayoade

1996

Foodservice Res Int

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The effects of freezing rate, storage and cooking on some B‐vitamins in beef and pork roasts were studied. Meat samples frozen to an internal temperature of ‐20C in air blast at ‐30 or ‐40C (5 m/s) within 4 h or 3.3 h, respectively, had no significant (P > 0.05) drip or B‐vitamin losses in the frozen‐thawed‐uncooked (FTU), frozen‐thawed‐roasted (FTR), and frozen‐roasted (FR) samples. The retention of thiamin, riboflavin, niacin and cooking losses in samples which were stored either at ‐10 or ‐25C for 30 to 90 days ranged from 58 to 63%, 73 to 79%, 83 to 87%, and 20 to 26%, respectively, in pork and 72 to 78%, 72 to 83%, 83 to 93%, and 16 to 22%, respectively, in beef. The frozen‐thawedrefrozen (FTRF) pork samples which were roasted after 30 or 90 days of frozen storage had higher B‐vitamin losses (31 to 59%) and cooking losses (42 to 63 %). The vitamins remaining in the drippings were about 3 to 14%. Also, roasting of samples from the frozen state caused increased cooking losses, reduced vitamin retention, and longer cooking time when compared with samples roasted from the raw or thawed states.

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Section: Influence Of Temperature and Periodsupporting

confidence: 88%

The Effect of Freezing Rate, Storage and Cooking on Some B-Vitamins in Beef and Pork Roasts

Awonorin

Bamiro

Ayoade

1996

Foodservice Res Int

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“…In one study, O.5-lb samples of longissimus dorsi and semimembranosus 294 o. Fennema muscles from beef were aged 21 days at 1°C (Meyer et at. 1963).…”

Section: Loss Of Nutrients During Prefreezing Treatmentsmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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“…Plasma samples were stored together at −70°C and measurements were made using a single-batch approach. Stability of riboflavin in biologic medium at −70°for extended periods has been described (4,5). Plasma vitamin A and vitamin E concentrations were measured at the WFUSM Biochemistry Vitamin Laboratory.…”

Section: Plasma Vitamin Concentrationmentioning

confidence: 99%

A Modified Vitamin Regimen for Vitamin B2, A, and E Administration in Very‐Low–Birth‐Weight Infants

Porcelli,

Greene,

Adcock

2004

J. pediatr. gastroenterol. nutr.

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Introduction:Very‐low–birth‐weight (VLBW; birth weight, <1,500 g) infants receive preterm infant formulas and parenteral multivitamin preparations that provide more riboflavin (vitamin B2) than does human milk and more than that recommended by the American Society of Clinical Nutrition. VLBW infants who are not breast‐fed may have plasma riboflavin concentrations up to 50 times higher than those in cord blood. The authors examined a vitamin regimen designed to reduce daily riboflavin intake, with the hypothesis that this new regimen would result in lower plasma riboflavin concentrations while maintaining lipid‐soluble vitamin levels.Methods:Preterm infants with birth weight ≤1,000 g received either standard preterm infant nutrition providing 0.42 to 0.75 mg riboflavin/kg/day (standard group), or a modified regimen providing 0.19 to 0.35 mg/kg/day (modified group). The modified group parenteral vitamin infusion was premixed in Intralipid®. Enteral feedings were selected to meet daily riboflavin administration guidelines. Plasma riboflavin, vitamin A, and vitamin E concentrations were measured weekly by high‐performance liquid chromatography. Data were analyzed with the independent t test, χ2, and analysis of variance.Results:The 36 infants (17 standard group, 19 modified group) had birth weight and gestational age of 779 ± 29 g and 25.5 ± 0.3 weeks (mean ± SEM) with no differences between groups. Modified group infants received 38% less riboflavin (0.281 ± 0.009 mg/kg/day), 35% more vitamin A (318.3 ± 11.4 μg/kg/day), and 14% more vitamin E (3.17 ± 0.14 mg/kg/day) than standard group infants. Plasma riboflavin rose from baseline in both groups but was 37% lower in the modified group during the first postnatal month (133.3 ± 9.9 ng/mL). Riboflavin intake and plasma riboflavin concentrations were directly correlated. Plasma vitamin A (0.222 ± 0.022 μg/mL) and vitamin E (22.26 ± 1.61 /mL) concentrations were greater in the modified group.Conclusions:The modified vitamin regimen resulted in reduced riboflavin intake and plasma riboflavin concentration, suggesting plasma riboflavin concentration is partially dose dependent during the first postnatal month in VLBW infants. Modified group plasma vitamin A and vitamin E concentrations were greater during the first month, possibly because the vitamins were premixed with parenteral lipid emulsion. Because of the complexity of this protocol, the authors suggest that a parenteral multivitamin product designed for VLBW infants which uses weight‐based dosing should be developed.

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Storage Effects on Beef, Effect of Three Years of Freezer Storage on the Thiamine, Riboflavin, and Niacin Content of Ripened and Unripened Beef

Cited by 8 publications

References 4 publications

The Effect of Freezing Rate, Storage and Cooking on Some B-Vitamins in Beef and Pork Roasts

The Effect of Freezing Rate, Storage and Cooking on Some B-Vitamins in Beef and Pork Roasts

Effects of Freeze Preservation on Nutrients

A Modified Vitamin Regimen for Vitamin B2, A, and E Administration in Very‐Low–Birth‐Weight Infants

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