title: [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
abstract: Enrichment of meat chopped products with thiamin, riboflavin, niacin and ascorbic acid in a dose of 1, 1.25, 10 an 75 mg (respectively) per portion provides their content in prepared products comprising a half of the daily requirements of a human in these vitamins. Different types of heat treatment (routine frying, IR- and UHF-heating) lead to relatively high preservation of the vitamins added (70-90%). It is recommended that meat chopped cutlets be used as vitaminization objects.
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis; D002417:Cattle; D005511:Food Handling; D005527:Food, Fortified / Q000032:analysis*; D006358:Hot Temperature; D007259:Infrared Rays; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009525:Niacin / Q000032:analysis; D011846:Radio Waves; D012256:Riboflavin / Q000032:analysis; D013831:Thiamine / Q000032:analysis
chemical_list: D009525:Niacin; D001205:Ascorbic Acid; D012256:Riboflavin; D013831:Thiamine
vernacular_title: Sokhrannost' tiamina, riboflavina, niatsina i askorbinovoĭ kisloty v obogashchennykh vitaminami miasnykh rublenykh izdeliiakh pri razlichnykh vidakh teplovoĭ obrabotki.