Effects of different cooking and processing methods on the selenium contents of fish species


Erkan N.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, cilt.66, ss.117-122, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 66 Konu: 4
  • Basım Tarihi: 2015
  • Doi Numarası: 10.2376/0003-925x-66-117
  • Dergi Adı: JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
  • Sayfa Sayıları: ss.117-122

Özet

The study was carried out to determine the current contents of selenium in different cooked and processed fish products. Mean selenium contents in raw species ranged from 0.361 to 0.563 mu g/g. The average selenium contents of cooked samples varied from 0.479 to 0.880 mu g/g in grilled fish, from 0.223 to 0.750 mu g/g in fried fish and from 0.361 to 0.664 mu g/g in steamed fish Selenium contents from 0.360 to 0.936 mu g/g were found in smoked fish and from 0.455 to 1.786 mu g/g in salted fish. Measured values are sufficient to meet the daily selenium intake and is far below the upper tolerable level of selenium.