The cyclodextrin with iodine complex utilization in boiled sausages manufacturing

A complex between β-cyclodextrin and iodine (1:1) was used as a novel mean of boiled sausages fortification by this essential microelement. The possibility of 3,5-diiodtyrosine formation, caused by reaction between L-tyrosine and molecular iodine after digestion of functional meat sausages was determined by high performance liquid chromatography method. The 3,5-diiodotyrosine concentration was risen from 640 ng/ml till 1200 ng/ml as the tyrosine concentration increased from 2,2 till 11 mM at the constant (2 mM) concentration of β-cyclodextrin?iodine complex. Meat boiled sausages were selected as an object of fortification by host-guest complex taking to account that it is a popular food in a daily meal and high amount of L-tyrosine in a protein complex. A boiled sausages formulation with β- cyclodextrin-iodine complex inclusion was developed. The iodine concentration in the sausages was 4 μg/g of product in order to provide iodine demands after developed sausages consumption with amount 150 g. The complex has no impact on quality or sensory characteristics of final boiled sausages.