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- Title
Stability of selenium and iodine in the functional meat products prepared with seaweeds under different cooking procedures.
- Authors
Kryzhova, Yuliya; Antonuk, Marya; Stabnikov, Viktor; Stabnikova, Olena
- Abstract
Introduction. The aim of this study was determination of the stability of selenium and iodine in the functional meat products prepared with seaweeds under different cooking procedures. Materials and methods. Three edible seaweeds Fucus, Cystoseira, and Laminaria were used in the study. Different meat products with addition of seaweeds were prepared. Selenium concentration was measured using diaminonaphtalene method. Content of iodine was determined by inverse voltammetry. Results and discussion. Meat-based food products prepared with seaweeds to enrich them with iodine and selenium were proposed. Seaweed Laminaria had too high iodine and selenium contents to be used for preparation of dietary products. Cystoseira was the better source of iodine than Fucus. All ready-to-eat products with Cystoseira had higher iodine content than ones with Fucus. Iodine losses were lower and the contents of iodine in ready-to-eat products were higher in the products prepared at lower temperature 100-110 °C (steamed cutlets) in comparison with 170 °C (fried cutlets). Altogether, method used for product preparation had a great influence on iodine losses during cooking. The biggest losses were observed for products prepared in liquid: 50% iodine losses in meat balls braised in sauce and 61% in quenelles cooked in soup. Loss of iodine in dumpling was lower, 38%, maybe due to protection of meat with the dough cover. The lowest loss of iodine, around 17%, was in grilled sausages due to relatively low temperature of cooking and absence of liquid environment. Cystoseira was a lit bit better source of selenium than Fucus. All ready-to-eat products with Cystoseira had slightly higher selenium content than ones with Fucus. Influence of temperature and method for food preparation was not so evident, selenium losses varied from 19 to 27% for steam cutlets, meat balls and even for quenelles and dumpling prepared with Laminaria. The lowest loss of selenium, around 7%, was in the grilled sausages. Conclusion. Fried and steamed minced-meat cutlets, meat balls, and grilled sausages prepared with addition of 2% (w/w) of seaweeds Cystoseira or Fucus can be recommended to be used as the functional food supplying needed daily quantity of iodine and selenium.
- Subjects
MEAT; MARINE algae as food; SELENIUM; MARINE algae; LAMINARIA; IODINE; FRIED chicken; MARINE plants
- Publication
Ukrainian Food Journal, 2021, Vol 10, Issue 1, p136
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2021-10-1-12