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Kinetics of the thermal destruction of thiamine in the white flesh of rainbow trout (Salmo gairdneri)

✍ Scribed by Suparno; A J Rosenthal; S W Hanson

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 345 KB
Volume: 53
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740530111

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Thin slices of white flesh from rainbow trout (Salmo gairdneri Richardson) were given different time—temperature treatments and the D and z values for total thiamine were determined. The z value (26°C) was in good agreement with previously reported data but the D values were considerably lower than published results. Thiamine appears to be less thermally stable in the fish muscle than was previously thought. This has serious repercussions when optimising thermal processing with respect to nutrient retention.

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