ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Effects of sodium ascorbate (Na ascorbate) and sodium erythorbate (Na erythorbate) on vitamin B]2 content of cured, cooked ham were investigated. Paired hams were injected with cure solution containing no curing accelerators or with cure solution containing Na ascorbate or Na erythorbate (3.28, 6.56, 9.84 g/L). There were no differences between vitamin B12 contents of hams containing added curing accelerators and paired controls, indicating that B12 was not destroyed by either Na ascorbate or Na erythorbate. Analysis of ascorbate, dehy-droascorbate, isoascorbate and dehydroisoascorbate showed ascorbate to be the only substance present in Na ascorbate-treated hams and isoascorbic acid to be the only substance present in Na erythorbate-treated hams.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05138.x
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