Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2000
Volume 3
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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, EJPAU 3(2), #05.
Available Online: http://www.ejpau.media.pl/volume3/issue2/food/abs-05.html

UTILIZATION OF COLLAGEN ISOLATE AS A CARRIER OF POTASSIUM IODIDE IN PRODUCTION AND STORAGE OF DISHES FROM TURKEY MEAT

Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Witold Janitz

 

ABSTRACT



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.

Key words: collagen, iodized table salt, iodine carrier, iodine retention, food enrichment.