Department of Food Service and Catering, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Meat Sci. 2012 Oct;92(2):139-43. doi: 10.1016/j.meatsci.2012.04.025. Epub 2012 Apr 25.
The aim was to assess the effect of iodine salts (KI or KIO(3)) on lipid oxidation as well as changes in the availability of lysine and methionine and protein digestibility in frozen-stored processed meats. Three types of iodine salt carriers were used: table salt, wheat fiber and soy protein isolate. The results showed no catalytic effect of iodine salts on lipid oxidation in stored processed meats. The application of a protein isolate and wheat fiber resulted in the inhibition of lipid oxidation in meatballs. During storage of meat products the contents of available lysine and methionine as well as protein digestibility were decreased. The utilization of wheat fiber as an iodine salt carrier had a significant effect on the reduction of lysine losses. No protective properties were found for the wheat fiber or soy protein isolate towards methionine.
目的是评估碘盐（KI 或 KIO(3)）对脂质氧化的影响，以及冷冻储存加工肉类中赖氨酸和蛋氨酸的可用性和蛋白质消化率的变化。使用了三种碘盐载体：食盐、小麦纤维和大豆分离蛋白。结果表明，碘盐对储存加工肉类中的脂质氧化没有催化作用。应用分离蛋白和小麦纤维可抑制肉丸中的脂质氧化。在肉品贮藏过程中，游离赖氨酸和蛋氨酸的含量以及蛋白质消化率降低。将小麦纤维用作碘盐载体对减少赖氨酸损失有显著效果。小麦纤维或大豆分离蛋白对蛋氨酸没有发现保护作用。
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