Journal Article10.1111/J.1365-2621.2011.02684.X
Iodine content of cooked and processed fish in Turkey
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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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Abstract: 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 μg day ―1 iodine.
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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 and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
Lisbeth Dahl,Arne Duinker,Synnøve Næss,Maria Wik Markhus,Ive Nerhus,Lisa Kolden Midtbø,Marian Kjellevold +6 more
TL;DR: Boiling had the greatest effect on the iodine content in the cod fillets, and type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake.
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Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies.
Vera Barbosa,Ana Luísa Maulvault,Patrícia Anacleto,Marta Santos,Mónica Mai,Helena Oliveira,Inês Delgado,Inês Coelho,Marisa Barata,Ravi Araújo‐Luna,Laura Ribeiro,Piotr Eljasik,Małgorzata Sobczak,Jacek Sadowski,Agnieszka Tórz,Remigiusz Panicz,Jorge Dias,Pedro Pousão-Ferreira,Maria Luísa Carvalho,Marta Martins,António Marques +20 more
TL;DR: In this paper, the effect of steaming on nutrients contents in farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) was evaluated.
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Effects of Industrial Boiling on the Nutritional Profile of Common Octopus ( Octopus vulgaris)
Helena Oliveira,José António Muniz,Narcisa M. Bandarra,Isabel Castanheira,Inês Coelho,Inês Delgado,Susana Gonçalves,Helena Lourenço,Carla Motta,Maria Paula Amaro de Castilho Duarte,Maria Leonor Nunes,Amparo Gonçalves +11 more
TL;DR: The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (>100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.
The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples using ICP‐MS: analysis and reliability of measurements
Nazlı Nur Aslan Çin,Metehan Yüce,Ayşe Özfer Özçelik +2 more
- 19 Mar 2024
TL;DR: The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples is high and changes significantly depending on the cooking method.
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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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