Utilization of collagen isolate as a carrier of potassium iodide in production and storage of dishes from turkey meat

• Autorzy: Waszkowiak K. , Szymandera-Buszka K. , Janitz W.
• Języki publikacji: EN

Abstrakty

EN

In the work an isolate of connective tissue (collagen) was used as a carrier of potassium iodide to increase the retention of iodine introduced into dishes made from turkey meat. Two kinds of dishes, it means cooked meat balls and fried meat balls which after thermal treatment were kept under chilling and frozen conditions were took into account. The selected variants of the thermal treatment have shown, that the cooking resulted in higher losses of iodine as the frying process. After the thermal treatment, almost 40% higher content of iodine in fried meat balls in comparison to its content in cooked meat balls was found. Type of iodine carrier, that is collagen isolate or NaCl, did not influenced in essential way on the range of losses of this element during thermal treatment. However the storage of both types of dishes has shown, that collagen isolate impregnated with potassium iodide garantees about 30% greater retention of iodine in dishes than the use of iodized table salt.

Słowa kluczowe

EN

iodine carrier; production; human diet; cooked meat ball; iodized table salt; iodine retention; turkey meat; dish; thermal treatment; fried meat ball; human nutrition; collagen isolate; storage; potassium iodide

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2000
• Tom: 03
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume3/issue2/food/art-05.html

Twórcy

autor

Waszkowiak K.

• Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Szymandera-Buszka K.

autor

Janitz W.

Bibliografia

• Adamczak L., Ruciński M., Słowiński M. (1999): Nisko tłuszczowe produkty mięsne. Mięso i Wędliny 1, 26.
• Diosady L. L., Mannar M. G. V., Stone T. (1997): Stability of iodine in iodized salt used for the correction IDD. Food and Nutrition Bulletin 18, 4, 388.
• Eliert S. J., Mandigo R. W. (1996): Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters. Journal of Food Science 61, 5, 1006.
• Haack E., Warnecke H.W. (1998): Verwendung von aufbereiteter Schwarte bei der Herstellung von Fleischerzeugnissen. Fleischwirtschaft 78, 1, 30.
• Hofman K. Marrgarander K. (1989): Reducing the common salt content of meat products by using collagen hydrolyzates. Fleischwirtschaft 7, 1135-1138.
• Janizt W., Szymandera-Buszka K. (1997): Wzbogacanie żywności w jod. Przemysł Spożywczy 7, 12.
• Kopp J. (1971): Einfluss von Temperatur, Kochzeit und Kochsalzkonzentration auf Löslichkeit des Kollagens im Schweinemuskel. Fleischwirtschaft 51, 1647.
• Kühne D., Wirth F., Wagner H. (1993): Jodbestimmung in jodierten Fleischerzeugnissen. Fleischwirtschaft 73, 2, 175-178.
• Marrgrander K. (1996): Collagen proteins as excipients for the improvement of the technological and sensory properties of meat products and ready meals. Fleischwirtschaft 7, 725-726.
• Moxon R. E. D., Dixion E. J. (1980): Semi-automatic method for the determination of total iodine in food. Analyst 105, 344-352.
• Neuman R. E. (1949): The amino acid composition of gelatin, collagens and elastins from different sources. Archives of Biochemistry 24, 289-298.
• Pietrasik Z., Duda Z. (1999): Wpływ preparatu kolagenu wytworzonego ze skór świńskich na wybrane wyróżniki technologiczne kutrowanych kiełbas parzonych. Mięso i Wędliny 4, 40.
• Slack H. G. B. (1959): Some notes on the composition and metabolism of connective tissue. American Journal of Medicine 26, 113-124.
• Stoś K. Respondek W. (1996): Zagrożenia zdrowia związane z niedoborem jodu i zapobieganiem im na drodze żywieniowej. Żywność, Żywienie a Zdrowie 3, 43-48.
• 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. Electronically Journal of Polish Agricultural Universities, Food Science and Technology 2, 2, 1-10.
• Zarkades C. G., Yu Z., Zarkades G. C., Minero-Amador A. (1995) Assessment of protein quality of beefstock bone isolates for use as ingredient in meat and poultry products. Journal of Agricultural and Food Chemistry 43, 77-83.