Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts

ABSTRACT

Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B₁, B₂, and B₃ content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B₁, B₂, and B₃ concentrations in each raw and cooked meat. The vitamin B₁, B₂, and B₃ amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B₁, B₂, total vitamin B₃, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking.

KEYWORDS:

• Thiamine
• riboflavin
• niacin
• fish
• chicken
• HPLC

Disclosure statement

No potential conflict of interest was reported by the authors.