水産製造並びに貯藏中に於けるビタミンB群の変化-I

サバ塩水漬及びマグロ水煮罐詰

抄録

The experiments described in this paper were designed to study the effect of canning procedure and time of storage on B-vitamins in mackerel and tuna, which were packed in 1/2Ib. cans and heat-processed according to an usual commercial method.
The results obtained are as follows:
1) After canning, mackerel retained 48, 93, 95 and 102% of thiamine, riboflavin, niacin and vitamin B₁₂ present in raw meat respectively and analogous figures of tuna were 30, 84, 87 and 96%. In both cases, it seems that there was no significant loss of B-vitamins in canning except thiamine.
2) During 6 months storage at room temperature (about 5-25°C.) canned mackerel and tuna retained almost unchanged values of riboflavin, niacin and vitamin B₁₂ present in the products immediately after canning, but a considerable amount of thiamine was lost perhaps owing to oxidation.
3) As shown in Tables 3 and 4, it may be generally considered that the juice separated from canned foods contains 10 to 20% of vitamins in a can.