Meat and meat analog patties are considered an important part of human nutrition and are among the best sources of B-group vitamins. Therefore, studies measuring the losses and bioavailability of B vitamins during cooking are of great importance for understanding the vitamin content of meat and meat analog patties. The aim of this study is to examine the content and losses of vitamins B1, B2, B3, and B6 in meat and meat analog patties cooked using pan-frying, oven-baking, and deep-frying methods, and to determine the bioavailability of these vitamins in cooked patties using a simulated in vitro human gastrointestinal digestion system. High-Performance Liquid Chromatography (HPLC) was used to determine the amounts of vitamins B1, B2, B3, and B6 in each raw and cooked meat and meat analog patty sample. In meat patties, the cooking losses of vitamins B1, B2, B3, and B6 after pan-frying, oven-baking, and deep-frying ranged between 13.09–54.75%, 19.42–84.28%, 10.82–81.50%, and 16.83–69.72%, respectively. In meat analog patties, these rates were found to range between 15.43–50.14%, 23.34–76.92%, 17.42–77.13%, and 31.17–61.26%, respectively. The bioavailability of vitamins B1, B2, B3, and B6 after pan-frying, oven-baking, and deep-frying ranged between 57.08–68.57%, 62.1–64.82%, 62.59–65.1%, and 30.61–53.57%, respectively, in meat patties; and between 56.49–65.46%, 55.13–72.19%, 58.4–77.6%, and 48.34–76.17%, respectively, in meat analog patties. The digestion process affected the of the bioavailability vitamins. In particular, meat analog patties showed lower bioavailability compared to meat patties. Knowing the content and bioavailability of these vitamins in meat and meat analog patties is essential for determining healthy nutrition and daily intake levels in the population.
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