Browsing by Author "Catak, Jale"

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Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
(Taylor & Francis inc, 2020) Catak, Jale; caman, Reyhan; Ceylan, Zafer
The amount of vitamin B(6)in foods is reported in the literature as the sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. The levels of the PL, PM, and PN forms of vitamin B(6)are different from each other. The aim of the present study was to reveal how cooking methods affect PL, PM, and PN levels in cooked fish samples. Therefore, the widely consumed fish species European anchovy (Engraulis encrasicolus), gilthead seabream (Sparus aurata), and Atlantic bonito (Sarda sarda) were cooked using grilling and baking techniques. The measurable PN amount was negligible. However, significant destruction of both PL and PM in all cooked fishes was detected. The loss in PL ranged from 54 to 97%, while the loss in PM was between 19 and 78%. The loss of PL in baked Atlantic bonito (97%) was significantly higher than in the other fish samples (p< .05). The cooking loss of total vitamin B(6)in anchovy, gilthead seabream, and Atlantic bonito was 64, 55, and 85% when grilled and 61, 60, and 89% when baked, respectively.
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts
(Taylor & Francis inc, 2024) Catak, Jale; Caman, Reyhan; Yaman, Mustafa; Ceylan, Zafer
Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B-1, B-2, and B-3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B-1, B-2, and B-3 concentrations in each raw and cooked meat. The vitamin B-1, B-2, and B-3 amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B-1, B-2, total vitamin B-3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking.