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

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.

Anahtar Kelimeler

• B group vitamins
• chicken meats
• cooking loss
• HPLC

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

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.

Anahtar Kelimeler

• B grubu vitaminler
• tavuk eti
• pişirme kaybı
• HPLC

Kaynakça

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