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Characterization of vitamin B-12 in skipjack meats and loss of the vitamin from the fish meats by various cooking conditions

Characterization of vitamin B-12 in skipjack meats and loss of the vitamin from the fish meats by various cooking conditions

Vitamins (Kyoto) 80(10): 507-511

Vitamin B-12 contents of skipjack meats were assayed by the microbiological method authorized in the Standard Tables of Food Composition in Japan (5th Edition). The dark muscles contained substantial amounts (158.5 +/- 16.3 mu g/100 g) of vitamin B-12 relative to the ordinary muscles (dorsal portion 9.9 +/- 0.6 mu g/100 g; ventral portion 8.4 +/- 0.6 mu g/100 g). A corrinoid compound was purified from the dark muscles and characterized, then it was confirmed that the dark muscles contain true vitamin B-12. Various heat-cooking treatments (boil, steam, saute, fly, and microwave) did not give significant losses (2.3 similar to 14.8%) of vitamin B-12 from the treated fish meats. The results indicate that skipjack meats (especially dark meat) are excellent vitamin B-12 sources. Key words: Skipjack, fish meats, dark muscle, vitamin B-12, heat-cooking.

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