[Contents of water-soluble vitamins in canned fish and seafood].
Data of contents of vitamins (B1 and B2, C, PP) in production from gidrobionts is given. Is established, that the process of sterilization of canned food from gidrobionts in to container provides significant (almost twofold) decrease (reduction) of vitamins B1 [symbol: see text] B2, smaller losses of vitamin C (less than 30%) and proves to be true sufficient stability (almost on 85-90%) to action of high temperatures (120 degrees C) of vitamin PP. The canned food from sea gidrobionts represent the certain interest basically as a source of vitamin PP, and canned food "Herring smoked in oil"--vitamin B2. The canned food "Skobljanka from cucumber and fish" can be considered as a source of vitamins B2, C, PP.
Shmakova
S I
SI
Shvidskaia
Z P
ZP
Dolbnina
L V
LV
D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis; D005399:Fishes; D005504:Food Analysis; D005519:Food Preservation; D009536:Niacinamide / Q000032:analysis; D012256:Riboflavin / Q000032:analysis; D017747:Seafood / Q000032:analysis*; D013831:Thiamine / Q000032:analysis; D014815:Vitamins / Q000032:analysis*
D014815:Vitamins; D009536:Niacinamide; D001205:Ascorbic Acid; D012256:Riboflavin; D013831:Thiamine