The levels of vitamin A in egg-white, egg-yolk, beef and fish were determined after the samples had been processed through different methods (boiling and frying). The beef and fish samples were additionally processed via the smoking method. For the raw samples egg-yolk had the highest level of vitamin A (505 IU) while fish muscle had the least (129 IU). The results show a decrease in vitamin A levels in all the processed samples. The fried samples showed greater losses of the vitamin while the boiled samples exhibited better vitamin A retention. The smoked samples had intermediate values. The results are thought to be a reflection of an interplay of temperature and solvent effects.

Vitamin A in foods: Effect of temperature and processing method on stability

246th National Meeting (2013)

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