A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems
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In this study different simulated meal-service systems were compared with respect to vitamin B1, B2 and B6 retention, and cooking yield in pork roasts. Initially the roasts were cooked traditionally or sous vide. No significant differences were observed between cooking methods. Further processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B1 and vitamin B6, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant) It is concluded that conventional and enhanced meal-service systems produce roasts with similar quality attributes. Adjustment factors of 15% and 20% for vitamin B1 and B6 respectively are suggested, in addition to the losses caused by the initial heat treatment.
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