Analysis of meat production of functional use for correction of iodine deficiency

Authors

  • Лариса Владимировна Агунова Odessa National Academy of Food Technologies street. Kanatna, 112, Odessa, Ukraine, 65039, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2015.39693

Keywords:

functional meat products, iodine deficiency, algae, kelp, fucus

Abstract

The article contains a review of the available literature on nutrition problem of people that live in ecologically unfavorable conditions and regions with iodine deficiency. The issues of the possibility of iodine deficiency correction by introducing a diet of meat products of functional use are discussed in details. The possibility of using these products as part of a variety of sources of organic and mineral iodine. It was found that the most affordable way is to use the iodized salt, but this approach has a number of controversial issues, which are completely eliminated while using the organic iodine.

One of the most accessible sources of organic iodine in Ukraine are the algae, which also contain a molecular iodine synergist - selenium, which is actively involved in the production of thyroid hormones. Ratio iodine:selenium is 1.0:0.7 that is optimal for synthesis of thyroxine (T4) and triiodothyronine (T3). The author of the report is focuses on the use of algae as well as on preparations based on it with the technologies of meat products production with functional ingredients to eliminate the risk of goitrogenic diseases.

Author Biography

Лариса Владимировна Агунова, Odessa National Academy of Food Technologies street. Kanatna, 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Technology of meat, fish and seafood

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Published

2015-04-22

How to Cite

Агунова, Л. В. (2015). Analysis of meat production of functional use for correction of iodine deficiency. Eastern-European Journal of Enterprise Technologies, 2(10(74), 9–14. https://doi.org/10.15587/1729-4061.2015.39693

Issue

Vol. 2 No. 10(74) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2015 Лариса Владимировна Агунова

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