Stability of Vitamins C, B1, B2 and B6 in Fortified Beef Stew

摘要

A study was conducted to determine the stability of ascorbic acid, thiamin, riboflavin and pyridoxine (vitamins, C, B1, B2 and B6, respectively) in fortified and unfortified beef stew before and after thermoprocessing in a 105-fluid ounce flat can (Tray Pack) as well as after simulated preparation for field feeding to troops. The results indicate that only thiamin underwent considerable degradation during thermal processing to a minimum F(o) of 6.0. When reheated to and held at 85 C, the rate of thiamin destruction in fortified beef stew was about 2% per hour. Regression analysis of the data on thiamin destruction in Tray Packs at four different temperatures has enabled the prediction of thiamin loss under conditions other than those examined. Fortification of beef stew with vitamins is feasible from a nutritional standpoint and the addition of ascorbic acid may even enhance its self life. Ascorbic acid retention during processing was surprisingly high (82%) in fortified beef stew. Furthermore, heating fortified beef stew in unopened trays for 16 h at 85 C caused no change in ascorbic acid lebvel. Military field feeding practices resulted in little or no change in teh vitaminc content of fortified beef stew packed in trays.