The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

The aim was to assess the effect of iodine salts (KI or KIO3) 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.

► Effect of iodine salts on nutritive quality of stored processed meats was assessed.
► No effect of iodine salts on lipid oxidation in processed meats was observed.
► Soy protein and wheat fiber as carriers of iodine salts inhibited lipid oxidation.
► Frozen storage of meatballs resulted in a deterioration of nutritive value of protein.
► Wheat fiber in meat product retained availability of lysine.