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http://dx.doi.org/10.11002/kjfp.2017.24.7.983

Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table  

Mun, Geum-Ju (Department of Food Science and Technology, Sunchon National University)
Song, Wonju (Department of Food Science and Technology, Sunchon National University)
Park, Sun-Hye (Department of Food Science and Technology, Sunchon National University)
Jeong, Beom-Gyun (Department of Food Science and Technology, Sunchon National University)
Jung, Gil-Rak (Department of Food Science and Technology, Sunchon National University)
Choi, Kap Seong (Department of Food Science and Technology, Sunchon National University)
Kim, Jin-Hyoung (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Choi, Youngmin (Functional Food and Nutrition Division, National Institute of Agricultural Science, RDA)
Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Preservation / v.24, no.7, 2017 , pp. 983-991 More about this Journal
Abstract
This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin $B_{12}$ for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin $B_{12}$ and the applied immunoaffinity-HPLC was validated. Vitamin $B_{12}$ assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and $0.33{\mu}g/100g$, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin $B_{12}$ contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin $B_{12}$ contents compared to other primal cuts. Vitamin $B_{12}$ content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin $B_{12}$ was observed in Tosisal in belly primal part ($0.98{\mu}g/100g$) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by $0.33{\mu}g/100g$. This study provides reliable vitamin $B_{12}$ data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.
Keywords
vitamin $B_{12}$; Korean pork; method validation; food composition table;
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