The iodine content of raw, boiled, pan‐fried , and oven‐baked fish samples using ICP‐MS : analysis and reliability of measurements

The iodine content of raw, boiled, pan‐fried , and oven‐baked fish samples using ICP‐MS : analysis and reliability of measurements

Since there is currently a lack of scientific evidence regarding the iodine content of raw and cooked fish, this study assesses that of various raw and cooked (boiled, pan‐fried, and oven‐baked) fish samples, using inductively coupled plasma‐mass spectrometry (ICP‐MS), following alkaline extraction....

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Veröffentlicht in:International journal of food science & technology 2024-05, Vol.59 (5), p.3226-3234
Hauptverfasser: Aslan Çin, Nazlı Nur, Yüce, Metehan, Özçelik, Ayşe Özfer
Format: Artikel
Sprache:eng
Schlagworte:
anchovies
Baking
Black Sea
Boiling
bonito
cooked foods
Fish
haddock
Inductively coupled plasma
Iodine
Iodine content
Marine fishes
Mass spectrometry
Mass spectroscopy
pan frying
raw fish
Reliability analysis
Salmon
spectroscopy
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Zusammenfassung:Since there is currently a lack of scientific evidence regarding the iodine content of raw and cooked fish, this study assesses that of various raw and cooked (boiled, pan‐fried, and oven‐baked) fish samples, using inductively coupled plasma‐mass spectrometry (ICP‐MS), following alkaline extraction. The iodine content of the raw fish is found to be highest in anchovy (295.9 ± 4.2 μg/100 g) and lowest in salmon (90.1 ± 3.1 μg/100 g) in dried weight. Boiling is found to reduce the iodine content in all of the fish samples significantly, except the bonito and salmon (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17068