Engler P P, Bowers J A
J Am Diet Assoc. 1976 Sep;69(3):253-57.
In this review, the authors bring together present information on B-vitamin retention in frozen meat as it is affected by: Aging before freezing, the freezing process and length of frozen storage, cooking from the frozen or thawed state, method of thawing, cooking methods, and holding and reheating conditions. Literature reports on various cuts of pork, chicken, beef, lamb, turkey and veal are cited. Thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, vitamin B12, biotin, choline, and folic acid are considered.
在本综述中，作者汇总了目前关于冷冻肉中B族维生素保留情况的信息，这些信息受到以下因素影响：冷冻前的老化、冷冻过程及冷冻储存时长、冷冻或解冻状态下的烹饪、解冻方法、烹饪方式以及保温和再加热条件。文中引用了关于猪肉、鸡肉、牛肉、羊肉、火鸡肉和小牛肉不同切块的文献报道。研究涉及硫胺素、核黄素、烟酸、维生素B6、泛酸、维生素B12、生物素、胆碱和叶酸。
