Zawartosc witamin grupy B w wybranych produktach rybnych

Oznaczono zawartość tiaminy, ryboflawiny, niacyny i pirydoksyny w wybranych produktach rybnych. Wyniki badań pozwalają stwierdzić, iż przebadane mięczaki mogą stanowić dobre źródło witamin grupy B, a zwłaszcza pirydoksyny, ryboflawiny i niacyny.

The content of vitamins В was determined in fish products available on domestic market. Concentrations of thiamine, riboflavin, niacin and vitamin B6 were determined by microbiological methods. The products studied were characterised by different contents of particular vitamins. In most products thiamine and vitamin B2 were not found. The highest levels of vitamin В (especially vitamin B2) were observed in mollusc. The results show that fish products can be a natural way for raising the nutritional value in the human diet.