THIAMINE RETENTION IN FREEZE-DEHYDRATED IRRADIATED PORK

Journal Article · Thu Mar 01 04:00:00 EST 1962 · Food Technology (U.S.)

OSTI ID:4735917

Karmas, E; Thompson, J E; Peryam, D B

Ground pork in fresh, dehydrated, and dehydratedrehydrated form was irradiated in the frozen state with frozen fresh control pork the initial thiamine content was 0.980 mg/100 g and after irradiation it decreased sharply. Only 12% of the initial thiamine level was retained at the accepted sterilization dose of 4.5 megarad. Removal of water increased the retention of thiamine. About one-third of the initial thiamine content was destroyed by the freezedehydration process, but destruction of the thiamine was negligible throughout the entire irradiation range. Thiamine levels fell in dehydrated- rehydrated pork to the same extent as in fresh samples. The results show that dehydration before irradiation is beneficial to thiamine retention in pork. Destruction of thiamine in fresh irradiated pork is not a direct effect of irradiation upon the thiamine molecule but of an oxidation reaction caused by free radicals released from tissue water. (H.H.D.)

• Research Organization: Reliable Packing Co., Chicago
• NSA Number: NSA-17-006365
• OSTI ID: 4735917
• Journal Information: Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 16; ISSN FOTEA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

AMINES
EFFICIENCY
FREE RADICALS
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
LOW TEMPERATURE
MEAT
OXIDATION
QUANTITY RATIO
STERILIZATION
THIAMINE
VITAMIN B-1
VITAMINS
WATER