[Effect of the technological and culinary preparation on vitamin preservation in fish and in nonfishery products].

The content of vitamins A, E, C, B6, thiamine, riboflavin, niacin and folacin was studied comparatively in some fish species during their preservation as frozen, salt and smoked products. The thiamine content was found to decrease during preservation of frozen and salt fish, while in smoked fish it preserved better. The uncut salt and smoked fish showed an increased content of vitamin A in its edible part at the expense of redistribution together with fat from the internal organs. The boiling of fish and non-fishery products changed the content of some vitamins. Vitamin losses were due both to their destruction at boiling and passage into the broth.