Effect of collagen preparations used as carriers of potassium iodide on retention of iodine and thiamine during cooking and storage of pork meatballs

Abstract

Abstract The application of collagen preparations as carriers of iodine salts in the production of meat dishes was investigated in this study. Meatballs with addition of collagen fibre or collagen hydrolysate, both impregnated with potassium iodide, were cooked and cold‐ or freezer‐stored. After thermal processing and during storage of meatballs the iodine and thiamine contents were determined and compared to their contents in meatballs to which potassium iodide was introduced using iodized table salt. It has been shown that the application of both collagen preparations as carriers of potassium iodide increases the stability of this compound during cooking and storage of meatballs in comparison to its stability in products with iodized table salt. Collagen preparations, improving potassium iodide stability, also limit thiamine losses in the product. A more advantageous effect, both on iodine and thiamine retention, is achieved for the collagen preparation with a higher water binding capacity. Copyright © 2007 Society of Chemical Industry