Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures

Kaddour Ziani; Djallal Eddine Eddine Houari Adli; Noureddine Halla; Abdeldjallil Mansouri; Kahled Kahloula; Méghit Boumédiène Khaled; Djamel Djenane

doi:10.9755/ejfa.2023.v35.i2.3016

Authors

Kaddour Ziani Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants, Department of Biology, University of Saida - Dr. Taher Moulay, P.O. Box 138. 20 000 Saida, Algeria
Djallal Eddine Eddine Houari Adli Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants, Department of Biology, University of Saida - Dr. Taher Moulay, P.O. Box 138. 20 000 Saida, Algeria
Noureddine Halla Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants, Department of Biology, University of Saida - Dr. Taher Moulay, P.O. Box 138. 20 000 Saida, Algeria
Abdeldjallil Mansouri Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants, Department of Biology, University of Saida - Dr. Taher Moulay, P.O. Box 138. 20 000 Saida, Algeria
Kahled Kahloula Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants, Department of Biology, University of Saida - Dr. Taher Moulay, P.O. Box 138. 20 000 Saida, Algeria
Méghit Boumédiène Khaled Laboratory of Nutrition, Pathology, Agrobiotechnology and Health, Djillali Liabes University of Sidi Bel Abbes, P.O. Box 89, 22 000 Sidi-Bel-Abbes, Algeria
Djamel Djenane Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud Mammeri University, P.O. Box. 17, 15000 Tizi-Ouzou, Algeria

DOI:

https://doi.org/10.9755/ejfa.2023.v35.i2.3016

Abstract

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast^®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C).

Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.