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Thiamine, Riboflavin and Nicotinic Acid Retention in Preparation of Overseas Hams and Bacons¹

Department of Chemistry, Oregon State College, Corvallis

The thiamine, riboflavin and nicotinic acid contents of heavily salted overseas hams and bacons were studied at different stages of cooking.

Average retentions of thiamine, riboflavin, and nicotinic acid after soaking and boiling of whole hams were 72, 79, and 79%, respectively. Subsequent frying reduced the remaining vitamins to 55, 67, and 68%, respectively, whereas after baking the comparable figures were 50, 79, and 71%. Only a small part (few per cent) of any of the vitamins were found in drippings of the baked ham.

Soaking of sliced ham left only 59, 85, and 58%, respectively, of the original thiamine, riboflavin, and nicotinic acid contents. Retentions after frying these slices were 47, 78, and 52%, while after baking 47, 68, and 47%, respectively, of the thiamine, riboflavin, and nicotinic acid were found.

The losses of these vitamins on soaking of overseas bacon were large, leaving only 52, 78, and 42% of the original thiamine, riboflavin, and nicotinic acid. The amounts of these vitamins remaining after frying were 20, 72, and 30%, respectively.

Published with the approval of the Monographs Publication Committee, Oregon State College. Research paper no. 92, School of Science, Department of Chemistry.

Manuscript received 23 March 1945.