Stepanova E N, Grigor'eva M P, Orlova N V, Smirnova E V, Fomina L V
Vopr Pitan. 1982 May-Jun(3):54-8.
The preservation of vitamins was examined upon different types of thermal culinary treatment of poultry and rabbit meat. The losses of vitamins upon thermal treatment are determined by their destruction in the course of cooking, as well as by the transfer to the boiling water or outflow with muscle juice and fat upon frying. One of the main factors that affects the preservation of vitamins is the the duration of thermal treatment. The preservation of individual vitamins in the dishes is different and varies depending on the type of culinary treatment. Thiamine, vitamin A and carotene were found to be the least preserved whatever the type of treatment. All the vitamins under test were found to be the most preserved (within 85-100%) upon chop frying.
研究了对家禽肉和兔肉进行不同类型热烹饪处理时维生素的保存情况。热处理过程中维生素的损失取决于烹饪过程中的破坏情况，以及在煮制时转移到沸水中或在煎炸时随肌肉汁和脂肪流出的情况。影响维生素保存的主要因素之一是热处理的持续时间。菜肴中个别维生素的保存情况不同，且因烹饪处理类型而异。无论采用何种处理方式，硫胺素、维生素A和胡萝卜素的保存率最低。所有受试维生素在切碎煎炸时保存率最高（在85% - 100%之间）。
