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Issue 2 (2) 2003 pp. 95-102

Krystyna Szymandera-Buszka, Katarzyna Waszkowiak

QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE

Abstract The aim of the work was to determine the effect of potassium iodide on quantitative and qualitative changes of thiamine during thermal processing (cooking) and storage of turkey meatballs. It was found that cooking resulted in 50% loss of total thiamine. Cool storage increased the losses by about 18%, while the use of the –18°C temperature for 30 days caused about 10% loss of the total thiamine. Addition of salt iodinated with potassium iodide increased the losses of both free and bound thiamine during cooking and storage by about 6%. Application of a collagen preparation impregnated with potassium iodide, and a mixture of collagen preparation with iodinated salt limited the losses up to 2%.
Keywords: meat, thiamine, iodine, collagen, cooking, storage
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/10_2_2003.pdf

For citation:

MLA Szymandera-Buszka, Krystyna, and Katarzyna Waszkowiak. "QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 95-102.
APA 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
ISO 690 SZYMANDERA-BUSZKA, Krystyna, WASZKOWIAK, Katarzyna. QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 95-102.