Open AccessJournal Article
Changes of the iodine content in fish during household preparation and smoking
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TL;DR: The influence of various household preparations on the iodine content of fish has been studied as mentioned in this paper, and the influence of hot smoking was studied on ocean perch portions and herring fillets.
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Abstract: The influence of various household preparations on the iodine content of fish has been studied. Thawing of deep frozen fillets reduced the iodine content about 10%, losses during steaming of fish balls were in the same range and frying did not change the iodine content significantly. Large variations of the iodine content have been found in fish fingers within and between different packages, depending on the fish species and on the amount of dark muscle of the fish core. The influence of hot smoking was studied on ocean perch portions and herring fillets. No change in iodine content was observed.
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Citations
Dietary macroalgae is a natural and effective tool to fortify gilthead seabream fillets with iodine: Effects on growth, sensory quality and nutritional value
Ana Ramalho Ribeiro,Amparo Gonçalves,Rita Colen,Maria Leonor Nunes,Maria Teresa Dinis,Jorge Dias +5 more
TL;DR: Dietary iodine-rich macroalgae was an effective and natural strategy to fortify muscle with iodine, showing that a 160 g portion of steam-cooked seabream fillets could cover approximately 80% of the Daily Recommended Intake for iodine and 370% ofThe Daily Adequate Intake of EPA + DHA for enhanced cardiovascular health in adults.
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Iodine content in commonly consumed food in Hong Kong and its changes due to cooking.
TL;DR: Seaweeds, iodised salt, seafood, milk and milk products as well as egg and egg products were rich sources of iodine and the influence of cooking on iodine levels in foods was minimal.
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Iodine content of cooked and processed fish in Turkey
TL;DR: In this paper, the authors evaluated 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.
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Evaluation of iodine content of some selected fruits and vegetables in Nigeria
TL;DR: In this paper, the ability of different fruits and vegetables grown and consumed in Ijebu North Local Government Area of Ogun State, Nigeria to concentrate iodine in their tissues, given the same environmental conditions was carried out.
•Journal Article
Determination of iodine in the muscles of two marine fish species and lobster from the Persian Gulf.
TL;DR: Iodine has been known to be an essential trace element in human as a component of thyroid hormones which influence reproduction, growth and development, energy metabolism, neuromuscular function and protein synthesis as mentioned in this paper.
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References
Comparisons of methods for calculating retentions of nutrients in cooked foods
TL;DR: Six types of weight changes that occur when food is cooked by different methods are described and true retentions of nutrients were compared with apparent Retentions (defined as calculations based on nutrient content of moisture-free raw and cooked foods).
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Iodine Content in Fish and Other Food Products from East Africa Analyzed by ICP-MS
Karen M. Eckhoff,Amund Maage +1 more
TL;DR: The results of the collected samples showed that the iodine concentration in fillet of salt water fish was 5 to 10 times higher than those of fresh water fish, with highest value of 920 μg I/kg wet weight for changu as mentioned in this paper.
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Trace nutrients. 4. Iodine in British food.
TL;DR: The average daily intake of I was lower than in similar similar studies in the USA, but was twice the provisional UK recommended intake and provides no evidence that I intakes in the UK could be too low or too high for health.
•Journal Article
Iodine in Finnish foods.
TL;DR: The iodine content of Finnish foods was analysed and the average daily intake of iodine was estimated, although an extensive seasonal variation was found in the estimate for the summer season and for the winter season.
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Determination of total iodine and sample preparation for AMS measurement of 129I in environmental matrices
TL;DR: In this article, a method was described for the measurement of total iodine and sample preparation for accelerator mass spectrometry (AMS) measurement of 129I. Samples were combusted in a stream of oxygen and the iodine liberated was collected in a trapping solution.
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