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

• Autorzy: Szymandera-Buszka K. , Waszkowiak K. , Hes M. , Jedrusek-Golinska A.

Warianty tytułu

PL

Wpływ zastosowania preparatów białkowych i celulozowych jako nośników soli jodu na stabilność tiaminy w potrawach mięsnych

• Języki publikacji: EN

Abstrakty

EN

PL

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2011
• Tom: 05
• Numer: 1
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_5_1.pdf

Twórcy

autor

Szymandera-Buszka K.

• Department of Food Service and Catering, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland

autor

Waszkowiak K.

autor

Hes M.

autor

Jedrusek-Golinska A.

Bibliografia

• AOAC Official Method 942.23. Thiamine (vitamin B1) in food. 1995. In: Association of Official Analytical Chemists official method of analysis. Ed. P. Cunniff. Vol. 2. AOAC International, Arlington, VA, USA: 6-7.
• BUI L.T.T., SMALL D.M., 1990. The impact of flours and product storage on the thiamin content of Asian noodles. LWT – Food Sci. Techn. 41, 2: 262-269.
• DAVIDEK J., VELISE J., POKORNY J., 1990. Chemical changes during food processing. Department of Food Chemistry and Analysis Institute of Chemical Technology, Prague.
• DIOSADY L.L., ALBERTI J.O., MANNAR V.M.G., STONE T.G., 1997. Stability of iodine in iodized salt used for correction of iodine-deficiency disorders. Food Nutr. Bull. 18, 4: 388-397.
• DIOSADY L.L., MANNAR V.M.G., 2000. Stability of iodine in iodized salt. In: 8th World Salt Symposium. Ed. R.M. Geertman. Elsevier, Amsterdam: 977-982.
• DWIVEDI B.K., ARNOLD R.G., 1972. Chemistry of thiamine degradation 4-methyl-S(-hydroxyethyl) thiazole from thermally degraded thiamine. J. Food Sci. 37: 689-692.
• GAWĘCKI J., HRYNIEWIECKI L., 2000. Żywienie człowieka. Podstawy nauki o żywieniu. Wyd. Nauk. PWN, Warszawa.
• JĘDRUSEK-GOLIŃSKA A., SZYMANDERA-BUSZKA K., 2007. Consumer desirability of pork meat products with an addition of preparations being carriers of iodine. Pol. J. Hum. Nutr. Metab. 34, 1/2: 779-782.
• KONG F., OLIVEIRA A., TANG J., RASCO B., Crapo Ch., 2008. Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha). Food Chem. 106, 3: 957-966.
• PIKE D.J., 1986. A practical approach to regression. In: Statistical procedures in food research. Ed. J.R. Piggott. Elsevier, London: 61-100.
• ROZPORZĄDZENIE Ministra Zdrowia z dnia 19 grudnia 2002 r. w sprawie substancji wzbogacających dodawanych do żywności i warunków ich stosowania. 2003. Dz. U. 27, poz. 237.
• SEIDLER T., CARNOVALE E., LUCARINI G., INCERTI I., 2004. Effect of conventional and HTST sterilization on thiamine and riboflavin content in salmon and hake canned products. Acta Sci. Pol. Technol. Aliment. 3, 2: 45-56.
• SZYMANDERA-BUSZKA K., 2003. Quantitative and qualitative changes of thiamine in sterilized pork in the presence of selected technological additives. Pol. J. Food Nutr. Sci. 12, 53, 4: 59-62.
• SZYMANDERA-BUSZKA K., GÓRECKA D., HĘŚ M., WASZKOWIAK K., 2006. Stability of thiamine during of barley groats’ cooking. Pol. J. Environ. Stud. 15, 2B: 835-837.
• SZYMANDERA-BUSZKA K., WASZKOWIAK K., 2003. Qualitative and quantitative changes of thiamine in turkey meatballs in the presence of potassium iodide. Acta Sci. Pol. Technol. Aliment. 2, 2: 95-102.
• WANG G.Y., ZHOU R.H., WANG Z., SHI L., SUN M., 1999. Effects of storage and cooking on iodine content in iodized salt and study on monitoring iodine content in iodized salt. Biomed. Environ. Sci. 12: 1-9.
• WASZKOWIAK K., SZYMANDERA-BUSZKA K., 2005. Utilization preparations of connective tissue proteins as carriers of potassium iodide – studies of iodine retention during their storage. Pol. J. Hum. Nutr. Metab. 32, suppl. 1: 1130-1134.
• WASZKOWIAK K., SZYMANDERA-BUSZKA K., 2007. Effect of collagen preparations used as carriers of potassium iodide on retention of iodine and thiamine during cooking and storage of pork meatballs. J. Sci. Food Agric. 87, 8: 1473-1479.
• WASZKOWIAK K., SZYMANDERA-BUSZKA K., 2008. Effect of storage conditions on potassium iodide stability in iodised table salt and collagen preparations. Int. J. Food Sci. Technol. 43, 5: 895-899.
• WASZKOWIAK K., SZYMANDERA-BUSZKA K., JANITZ W., 2000. Utilization of collagen isolate as a carrier of potassium iodide in production and storage of dishes from turkey meat. Electr. J. Pol. Agric. Univ. Ser. Food Sci. Technol. 3, 2, #05.
• WASZKOWIAK K., SZYMANDERA-BUSZKA K., JANITZ W., GÓRECKA D., 1999. Comparative evaluation of nutritive and sensory value of selected raw materials and dishes after thermal processing in a convection oven and with conventional methods. Electr. J. Pol. Agric. Univ. Ser. Food Sci. Technol. 2, 2, #08.

Uwagi

PL

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