Iodine content of cooked and processed fish in Turkey


Erkan N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.8, ss.1734-1738, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 46 Konu: 8
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2011.02684.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.1734-1738

Özet

This study evaluates the effects of different cooking (grilling, frying and steaming) and processing (smoking, salting, marinating and drying) methods on iodine contents of valuable marine and freshwater fish species commonly consumed in Turkey. The highest mean iodine content of cooked fish was determined to be 3.760 mg kg(-1), 2.788 mg kg(-1), 5.831 mg kg(-1) and 6.161 mg kg(-1) in grilled anchovy, horse mackerel, Atlantic Bonito and whiting, 0.914 mg kg(-1), 1.452 mg kg(-1), 3.106 mg kg(-1) in steamed bluefish, red mullet. The highest mean iodine content of processed fish was determined to be 2.149 mg kg(-1) in smoked mackerel, 0.701 mg kg(-1) in salted Bonito, 1.128 mg kg(-1) in dried horse mackerel and 7.283 mg kg(-1) in marinated anchovy. This iodine values are also above the Upper Tolerable Nutrient Level of 100-150 mu g day(-1) iodine.