THIAMIN DEGRADATION KINETICS IN PUREED RESTRUCTURED BEEF

The kinetics of thiamin degradation in pureed restructured beef with 7 0% moisture (w/w) were determined at 110, 120, and 130C As expected, t he degradation kinetics followed a first-order reaction. The rate cons tant at 121C was 0.01881 min-1. The temperature dependence of the rate constant obeyed an Arrhenius relationship. The activation energy was 26.5 kcal/mol. The activation energy compared very well to those obtai ned from the literature for a variety of foods including beef puree co ntaining 85% moisture. Thiamin degradation kinetics in beef were indep endent of the form (free or combined) of the thiamin.