title: The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats.
abstract: The aim was to use wheat dietary fibre and soy protein isolate as carriers of KI and KIO(3) for fortification of processed meat with iodine. Products from minced pork were prepared with addition of iodised wheat fibre and soy isolate, and iodised table salt for comparison and the effects of thermal processing and storage on changes in iodine content were determined. It was shown that both alternative carriers limited the iodine changes in meat products compared with iodised table salt. However, wheat fibre was more effective in limiting iodine losses during thermal processing and soy protein during storage of the products. The greatest effect of the carriers was found in meat products fortified with the less stable KI.
authors: Department of Food Service and Catering, University of Life Science in Poznan, ul. Wolska Polskiego 31, Poznan 60-624, Poland.
authors: Katarzyna
authors: K
authors: Waszkowiak
authors: Krystyna
authors: K
authors: Szymandera-Buszka