Graduate Thesis Or Dissertation
 

Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems

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  • The effect of 0% (all-beef) and 30% replacement of beef by hydrated soy protein concentrate (beef-soy) on vitamin B₆ retention in meat loaves was investigated. Vitamin B₆, moisture, fat and nitrogen contents were determined in raw meat loaf mixtures, as well as in freshly baked, held, chilled and microwave reheated all-beef and beef-soy loaves. Baking time, internal temperature, weight of the loaves, and volume and weight of the drip were recorded. Retention of vitamin B₆ and heating losses of the all-beef and beef-soy loaves were calculated, based on the raw meat loaf samples. The beef-soy loaves required less time than the all-beef ones to reach an internal temperature of 74°C in a 177°C oven. Compared to the all-beef loaves, the weight of the beef-soy loaves was higher (P<0.05) and the volume of the drip was lower (P<0.05). The all-beef and beef-soy loaves were similar in fat and nitrogen content. Microwave reheating lowered (P<0.05) moisture in both all-beef and beef-soy loaves. Retention of vitamin B₆ in the all-beef and beef-soy loaves was affected by treatment. In freshly baked loaves approximately 91% of the vitamin B₆ was retained in the all-beef loaf, and 97% in the beef-soy ones. Additional losses of vitamin B₆ occurred during holding at 95°C for one hour followed by 70°C for 15 minutes: all-beef and beef-soy loaves, respectively, retained 80 and 89%. For the all-beef and beef-soy loaves, respectively, 88 and 94% of the vitamin B₆ was retained after chilled storage at 2.8°C for 24 hours; and 89 and 98% with microwave reheating for four minutes. For the freshly baked and held all-beef loaves, 4.3 and 5.7% of the vitamin B₆, respectively, was transferred to the drip; and for the beef-soy loaves 0.6 and 0.8% of the vitamin B₆ was recovered in the drip.
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