한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제18권4호
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  • Pages.461-469
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  • 2002
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

단체급식소에서 제공되는 소시지-채소 볶음과 마늘종 볶음의 생산단계 및 보관단계에 따른 리보플라빈 함량 변화(1)

Changes in the Riboflavin Content of Stir-Fried Sausage with Vegetable and Stir-Fried Garlic Young Stem at Various Cooking and Holding Processes in Food Service Establishments( I )

  • 김혜영 (성신여자대학교 식품영양학과)
  • 발행 : 2002.08.01
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초록

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

키워드

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