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Issue 3 (2) 2004 pp. 157-162

Krystyna Szymandera-Buszka, Katarzyna Waszkowiak

IODINE RETENTION IN GROUND PORK BURGES FRIED IN FAT FREE CONDITIONS

Abstract The aim of the work was determination of the effect of the conditions of thermal processing and storage of ground pork burgers with an addition of iodized salt and soy hydrolizate on quantitative and qualitative changes in iodine and sensory parameters of the product. Conditions of thermal processing, traditional frying with fat and fat free frying with enforced circulation of hot air were taken as variable. The results indicated that heat processing of the ground meat, irrespective of the used method, lowered total and inorganic iodine content within the range of 18-30%. Application of the traditional frying caused greater losses of the total iodine by about 7%, and of the inorganic one by 5% as compared to fat free processing. During storage of the samples at 4°C greater stability of the total iodine was observed as compared to freeze storage. Addition of soy hydrolizate brought about lowering of the losses of both total and inorganic iodine during thermal processing by 8%, and during storage by about 5%. Sensory analysis did not reveal significant differences between the burgers fried in a traditional and fat free way.
Keywords: pork, iodinated salt, soy hydrolizate, fat free frying, storage
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/17_2_2004.pdf

For citation:

MLA Szymandera-Buszka, Krystyna, and Katarzyna Waszkowiak. "IODINE RETENTION IN GROUND PORK BURGES FRIED IN FAT FREE CONDITIONS." Acta Sci.Pol. Technol. Aliment. 3.2 (2004): 157-162.
APA Szymandera-Buszka K.,Waszkowiak K. (2004). IODINE RETENTION IN GROUND PORK BURGES FRIED IN FAT FREE CONDITIONS. Acta Sci.Pol. Technol. Aliment. 3 (2), 157-162
ISO 690 SZYMANDERA-BUSZKA, Krystyna, WASZKOWIAK, Katarzyna. IODINE RETENTION IN GROUND PORK BURGES FRIED IN FAT FREE CONDITIONS. Acta Sci.Pol. Technol. Aliment., 2004, 3.2: 157-162.