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

Abstract

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.

Vitamin losses during frozen storage of Liza aurata (Risso, 1810), Cyprinus carpio L. 1758, Clupeonella cultriventris caspia (Nordmann, 1840), Rutilus frisii kutum (Kamenskii, 1901) and Sander lucioperca (L., 1758)

“…These results are according to Awonorin et al. (), who reported that freezing has no significant effect on vitamins in beef and pork roasts. Korus et al.…”

The Role of Thiamine and Effects of Deficiency in Dogs and Cats

“…The effect of freezing on thiamine retention is currently unknown. Studies typically examine freezing in addition to another form of processing (e.g., cooking, blanching, canning) [ 68 , 69 , 70 , 71 ], making results difficult to interpret. One study found that frozen spinach contained higher thiamine content after storage compared to baseline values, but the authors were unable to determine a reason for this result [ 72 ].…”