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Determination of the Cooking Losses of Vitamins B1, B2, and B3 in Chicken Meats Using Boiling and Frying Methods

Yıl 2022, Cilt: 12 Sayı: 3, 1569 - 1576, 01.09.2022
https://doi.org/10.21597/jist.1037373

Öz

In the developing world, protein-containing foods are gaining importance as healthy food. Chicken meats are low-cost protein sources worldwide and are rich in water-soluble B group vitamins. Therefore, from a nutritional point of view, primary data on the vitamin composition of these thermally processed foods are required. In our country, boiled and fried chicken meats are frequently consumed. However, there is insufficient data on the loss of vitamins in meats through cooking. This study aimed to determine the vitamin B1, B2, and B3 levels of selected chicken parts using two different cooking techniques, boiled and fried, and evaluate the cooking losses of these vitamins in chicken meat. Vitamin B1, B2, and B3 contents in each raw and cooked chicken sample were determined by the HPLC device. All chicken meats' vitamin B1, B2, and B3 content were significantly decreased after boiling and frying (p<0.05). The boiling method's average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in chicken meats was 53%, 43%, 31%, 58%, and 18% respectively. By frying, it was 24%, 50%, 42%, 78% and 40%, respectively. The nicotinamide content of all samples was considerably higher than nicotinic acid. The highest cooking losses were determined in nicotinic acid.

Kaynakça

  • Akça SN, Sargın HS, Mızrak ÖF, Yaman M, 2019. Determination and assessment of the bioaccessibility of vitamins B1, B2, and B3 in commercially available cereal-based baby foods. Microchemical Journal, 150:104192.
  • Ball GFM, 2004. Vitamin B1, B2, B3, Vitamins: Their Role in the Human Body. Blackwell Publishing Ltd, Oxford, UK. e-ISSN: 2148-2683. pp. 273–309.
  • Bauchart D, Chantelot F, Gandemer, G, 2008. Qualitésnutritionnelles de la viande et des abats chez le bovin: donnéesrécentes sur les principauxconstituantsd’intérêtnutritionnel. Société Française de Nutrition, 43:1S29–1S39.
  • Çatak J, 2019. Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition. Journal of Animal Science and Technology, 61(3):138–146.
  • Çatak J, Yaman M, 2019. Determination of nicotinic acid and nicotinamide forms of Vitamin B3 (Niacin) in fruits and vegetables by HPLC using postcolumn derivatization system. Pakistan Jourrnal of Nutrition, 18:563-570.
  • Çatak J, Çaman R, 2020. Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B6 profiles of chicken meats before and after cooking. Journal of Food Processing and Preservation, 44(10): e14798.
  • Çatak J, Çaman R, Ceylan Z, 2020. Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples. Journal of Aquatic Food Product Technology, 29(10):981-989.
  • Çatak J, Çaman R, Yaman M, Ceylan Z, 2022. Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts. Journal of Culinary Science & Technology, 20(3):1-16.
  • Eittenmiller RR, Lin WO, Landen Y, Jr, 2008. Vitamin B1, B2, B3. Vitamin analysis for food the health and food sciences (2nd ed.). New York: CRC Press. pp. 471–488.
  • Fillion L, Henry CJK, 1998. Nutrient losses and gains during frying: a review. International Journal of Food Sciences and Nutrition, 49(2):157–168.
  • Food and Nutrition Board, 1998. Dietary Reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: National Academy Press, pp. 150–195.
  • Kondjoyan A, Portanguen S, Duchène C, Mirade PS, Gandemer G, 2018. Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking. Journal of Food Engineering, 238:44–53.
  • Kumar S, Aalbersberg B, 2006a. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 1. Proximates, carbohydrates and dietary fibre. Journal of Food Composition and Analysis, 19(4):302–310.
  • Kumar S, Aalbersberg B, 2006b. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 2. Vitamins. Journal of Food Composition and Analysis, 19(4):311–320.
  • Lombardi-Boccia G, Lanzi S, Aguzzi A, 2005. Aspects of meat quality: Trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18(1): 39–46.
  • Ložnjak P, Jakobsen J, 2018. Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after house-hold cooking. Food chemistry, 254:144-149.
  • Pinheiro‐Sant'ana HM, Stringheta PC, Penteado MV, Brandão SC, 1999. Stability of B‐vitamins in meats prepared by foodservice. 2. Riboflavin. Food Research International, 11(1): 53–67.
  • Tang, X., Cronin, D. A. and Brunton, N. P., 2006. A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC. Journal of Food Composition and Analysis, 19(8): 831–837.
  • TURCOMP, 2021. Turkish Food Composition Database. Available at: http://www.turkomp.gov.tr, Accessed 8 December 2021.
  • USDA, 2021. United States Department of Agriculture. USDA Food Composition Databases. Available at: https://ndb.nal.usda.gov/ndb/, Accessed 8 December 2021.

Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi

Yıl 2022, Cilt: 12 Sayı: 3, 1569 - 1576, 01.09.2022
https://doi.org/10.21597/jist.1037373

Öz

Gelişen dünyada, protein içeren gıdalar sağlıklı gıda olarak önem kazanmaktadır. Tavuk etleri, dünya genelinde maliyeti düşük protein kaynaklarıdır ve suda çözünen B grubu vitaminlerce zengindir. Bu nedenle, beslenme açısından, termal olarak işlenen bu gıdaların vitamin kompozisyonu hakkında temel veriler gereklidir. Ülkemizde, haşlanmış ve kızarmış tavuk etleri sıklıkla tüketilmektedir. Ancak, etlerde pişirme yoluyla vitamin kayıplarına ilişkin yeterli veri bulunmamaktadır. Bu çalışma, seçilen tavuk parçalarının B1, B2 ve B3 vitamin düzeylerini, haşlama ve kızartma olmak üzere, iki farklı pişirme tekniği kullanılarak belirlemeyi ve tavuk etlerinde bu vitaminlerin pişirme kayıplarını değerlendirmeyi amaçlamıştır. Her bir çiğ ve pişmiş tavuk örneğindeki vitamin B1, B2 ve B3 içerikleri HPLC cihazı ile belirlendi. Tüm tavuk etlerinin vitamin B1, B2 ve B3 içeriği haşlama ve kızartma sonrasında önemli ölçüde azaldı (p<0.05). Haşlama metoduyla, tavuk etlerinde ortalama pişirme kaybı, B1, B2, toplam B3 vitamini, nikotinik asit ve nikotinamid için sırasıyla %53, %43, %31, %58 ve %18 idi. Kızartmada ise, sırasıyla %24, %50, %42, %78 ve %40 idi. Tüm örneklerin nikotinamid içeriği nikotinik asitten oldukça fazla bulundu. En yüksek pişirme kayıpları nikotinik asitte belirlendi.

Kaynakça

  • Akça SN, Sargın HS, Mızrak ÖF, Yaman M, 2019. Determination and assessment of the bioaccessibility of vitamins B1, B2, and B3 in commercially available cereal-based baby foods. Microchemical Journal, 150:104192.
  • Ball GFM, 2004. Vitamin B1, B2, B3, Vitamins: Their Role in the Human Body. Blackwell Publishing Ltd, Oxford, UK. e-ISSN: 2148-2683. pp. 273–309.
  • Bauchart D, Chantelot F, Gandemer, G, 2008. Qualitésnutritionnelles de la viande et des abats chez le bovin: donnéesrécentes sur les principauxconstituantsd’intérêtnutritionnel. Société Française de Nutrition, 43:1S29–1S39.
  • Çatak J, 2019. Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition. Journal of Animal Science and Technology, 61(3):138–146.
  • Çatak J, Yaman M, 2019. Determination of nicotinic acid and nicotinamide forms of Vitamin B3 (Niacin) in fruits and vegetables by HPLC using postcolumn derivatization system. Pakistan Jourrnal of Nutrition, 18:563-570.
  • Çatak J, Çaman R, 2020. Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B6 profiles of chicken meats before and after cooking. Journal of Food Processing and Preservation, 44(10): e14798.
  • Çatak J, Çaman R, Ceylan Z, 2020. Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples. Journal of Aquatic Food Product Technology, 29(10):981-989.
  • Çatak J, Çaman R, Yaman M, Ceylan Z, 2022. Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts. Journal of Culinary Science & Technology, 20(3):1-16.
  • Eittenmiller RR, Lin WO, Landen Y, Jr, 2008. Vitamin B1, B2, B3. Vitamin analysis for food the health and food sciences (2nd ed.). New York: CRC Press. pp. 471–488.
  • Fillion L, Henry CJK, 1998. Nutrient losses and gains during frying: a review. International Journal of Food Sciences and Nutrition, 49(2):157–168.
  • Food and Nutrition Board, 1998. Dietary Reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Washington, DC: National Academy Press, pp. 150–195.
  • Kondjoyan A, Portanguen S, Duchène C, Mirade PS, Gandemer G, 2018. Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking. Journal of Food Engineering, 238:44–53.
  • Kumar S, Aalbersberg B, 2006a. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 1. Proximates, carbohydrates and dietary fibre. Journal of Food Composition and Analysis, 19(4):302–310.
  • Kumar S, Aalbersberg B, 2006b. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 2. Vitamins. Journal of Food Composition and Analysis, 19(4):311–320.
  • Lombardi-Boccia G, Lanzi S, Aguzzi A, 2005. Aspects of meat quality: Trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18(1): 39–46.
  • Ložnjak P, Jakobsen J, 2018. Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after house-hold cooking. Food chemistry, 254:144-149.
  • Pinheiro‐Sant'ana HM, Stringheta PC, Penteado MV, Brandão SC, 1999. Stability of B‐vitamins in meats prepared by foodservice. 2. Riboflavin. Food Research International, 11(1): 53–67.
  • Tang, X., Cronin, D. A. and Brunton, N. P., 2006. A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC. Journal of Food Composition and Analysis, 19(8): 831–837.
  • TURCOMP, 2021. Turkish Food Composition Database. Available at: http://www.turkomp.gov.tr, Accessed 8 December 2021.
  • USDA, 2021. United States Department of Agriculture. USDA Food Composition Databases. Available at: https://ndb.nal.usda.gov/ndb/, Accessed 8 December 2021.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Jale Çatak 0000-0002-2718-0967

Erken Görünüm Tarihi 26 Ağustos 2022
Yayımlanma Tarihi 1 Eylül 2022
Gönderilme Tarihi 16 Aralık 2021
Kabul Tarihi 15 Haziran 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 12 Sayı: 3

Kaynak Göster

APA Çatak, J. (2022). Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi. Journal of the Institute of Science and Technology, 12(3), 1569-1576. https://doi.org/10.21597/jist.1037373
AMA Çatak J. Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. Eylül 2022;12(3):1569-1576. doi:10.21597/jist.1037373
Chicago Çatak, Jale. “Haşlama Ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 Ve B3 Pişirme Kayıplarının Belirlenmesi”. Journal of the Institute of Science and Technology 12, sy. 3 (Eylül 2022): 1569-76. https://doi.org/10.21597/jist.1037373.
EndNote Çatak J (01 Eylül 2022) Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi. Journal of the Institute of Science and Technology 12 3 1569–1576.
IEEE J. Çatak, “Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi”, Iğdır Üniv. Fen Bil Enst. Der., c. 12, sy. 3, ss. 1569–1576, 2022, doi: 10.21597/jist.1037373.
ISNAD Çatak, Jale. “Haşlama Ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 Ve B3 Pişirme Kayıplarının Belirlenmesi”. Journal of the Institute of Science and Technology 12/3 (Eylül 2022), 1569-1576. https://doi.org/10.21597/jist.1037373.
JAMA Çatak J. Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. 2022;12:1569–1576.
MLA Çatak, Jale. “Haşlama Ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 Ve B3 Pişirme Kayıplarının Belirlenmesi”. Journal of the Institute of Science and Technology, c. 12, sy. 3, 2022, ss. 1569-76, doi:10.21597/jist.1037373.
Vancouver Çatak J. Haşlama ve Kızartma Yöntemleri Uygulanan Tavuk Etlerindeki Vitamin B1, B2 ve B3 Pişirme Kayıplarının Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. 2022;12(3):1569-76.