Abstract
Investigation of the effect of freezing and storage at -18 degrees C for 5 months on the stability of total vitamin B6 in foods of different origin leads to the conclusion that the decrease in vitamin B6 content ranged from 18.92% to 60.26% and that the loss is significantly greater in food of animal origin (an average of 55.0%). Obviously, biostructure, that is chemical composition, is one of the basic factors affecting the degradation degree of vitamin B6 in foods preserved by freezing. However, in relation of their biological value and with reference to the declaration allowing deep-frozen vegetables to be stored for 12-24 months, some foods of vegetable origin preserved by freezing exhibit a relatively high loss of biological value in terms of vitamin B6 as early as after 5 months of storage.
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