Collagen Injections Safeguard Nutrients in Meatballs

April 30, 2007

1 Min Read
Collagen Injections Safeguard Nutrients in Meatballs

According to research from the August Cieszkowski Agricultural University of Poznan, Poznan, Poland, injecting meatballs with collagen help meat retain iodine and thiamine. The results of this research were recently published by the Journal of the Science of Food and Agriculture online ahead of the print edition.

During the processes of storing and cooking, pork meatballs tend to lose a percentage of iodine and thiamine. Adding collagen fiber or collagen hydrolysate saturated with potassium iodide to meat makes it more stable than potassium iodide introduced using iodized table salt. The collagen enhancement works on fresh meat before cooking, but the effect also lasts during cold or frozen storage.

In this study, collagen was injected into meatballs to act as a carrier of iodine salts. After cooking and storing the meatballs, levels of iodine and thiamine were measured and showed that the levels were maintained within the meat.

Thiamine (vitamin B1) helps the bodys cells to convert carbohydrates into energy. It is found in many foods, like lean meatsbut especially pork. Insufficient amounts of thiamine can lead to nerve damage, weakness, fatigue and psychosis.

A lack of iodine in a diet can lead to iodine deficiency disorders (IDD), such as goiter or impeded mental development, which are a considerable problem in many countries. This study could help countries suffering from a great percentage of IDD to increase the iodine in their diets.

To read the complete Society of Chemical Industry (SCI) press release, click here. To request a full copy of this research paper, contact the SCI Press Office.

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