Changes of the iodine content in fish during household preparation and smoking

Karl H., Basak S., Ziebell S., Quast P.

DEUTSCHE LEBENSMITTEL-RUNDSCHAU, vol.101, no.10, pp.431-436, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 101 Issue: 10
  • Publication Date: 2005
  • Journal Name: DEUTSCHE LEBENSMITTEL-RUNDSCHAU
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.431-436
  • Keywords: iodine content, fish products, household preparation, steaming, frying, thawing, smoking, fish fingers, dark muscle, FOODS, NUTRIENTS, STORAGE, SEAFOOD
  • Kütahya Health Sciences University Affiliated: No

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.