Effect of Marinading with Wine, Sodium Bicarbonate or Soysauce on the Thiamin Content of Beef

摘要

ABSTRACTThe thiamin content of marinated bovine longissimus dorsi muscle was determined after cooking. The marinades were three white wines, two red wines, sodium bicarbonate solution, or soysauce. Distilled water was used as a control. The destruction of tbiamin was proportional to the sulfur dioxide content of the wine. The greatest loss of thiamin (75) occurred with a white wine containing 450 ppm sulfur dioxide. The red wines contained no sulfur dioxide and there was no loss of thiamin after marinating and cooking despite the high tannin content. Marinating with sodium bicarbonate resulted in a significant loss of thiamin from 103 to 46 μ/100g meat, while meat marinated and cooked with soysauce contained 56 μg thiamin/100g mea