Nauka Przyroda Technologie

2011 volume 5 issue 1 #1

Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Marzanna Hęś, Anna Jędrusek-Golińska

The effect of the application of protein and cellulose preparations as iodine carriers on stability of thiamine in processed meats

Summary.

 

Fortification of processed meat with iodised table salt was shown to increase thiamine losses, both during thermal processing and storage. Taking into consideration the fact, as well as the recommendation for reduction of consumption of table salt, alternative iodine carriers need to be searched for. Thus the aim of the study was to determine the effect of soy protein isolate (SPI) and wheat fibre (WF) as iodine salts’ (potassium iodide and iodate) carriers on thiamine stability in selected processed meats (steamed meatballs and burgers). The results were compared to the effect of iodised table salt. The highest thiamine losses were found in the presence of iodised table salt, both in the form of iodide and iodate. The application of iodised WF and SPI significantly limited thiamine losses in the course of steaming. It also made possible to reduce thiamine losses during storage in relation to iodised table salt. It was found that the application of WF and SPI as iodine carriers facilitates increased stability of thiamine in relation to table salt during processing and storage of the meat dishes.

 

Key words: thiamine retention, potassium iodide, potassium iodate, iodine carriers, soy protein isolate, wheat fibre

Full text available in English in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_5_1.pdf

Streszczenie w języku polskim:
https://www.npt.up-poznan.net/tom5/zeszyt1/streszczenie-1.html

Corresponding address:
Krystyna Szymandera-Buszka
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: krbuszka@up. poznan.pl

Accepted for print: 19.10.2010