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.
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