ON THE IMPROVEMENT OF THIAMINE RETENTION DURING THERMAL-PROCESSING OFCANNED LOW-ACID FOODS

The possibility of improving thiamine retention during thermal process ing of canned low-acid foods by decreasing the letal value (F) through a mild reduction of pH was investigated. Calculations performed for c anned pork and pea purees suggested that significant improvements in t hiamine retention may be achieved by a moderate reduction of pH which would be compatible with the food taste. Experimental observation on t hiamine retention after thermal processing of canned acidified (pH is- approximately-equal-to 5.0) pea and pork purees led to a significant i ncrease in thiamine retention. It is believed that the greater stabili ty of thiamine at lower pH was also responsible-in addition on the sho rter processing time-for the increased thiamine retention.