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


ASLAN ÇİN N. N., Yüce M., ÖZÇELİK A. Ö.

International Journal of Food Science and Technology, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1111/ijfs.17068
  • Journal Name: International Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Cooking, fish, food analysis, food composition, ICP-MS, iodine
  • Ankara University Affiliated: Yes

Abstract

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 < 0.05). Meanwhile, the iodine content per 100 g is found to increase significantly in the pan-fried and oven-baked fish. The highest percentage of one serving of cooked fish meeting recommended iodine requirement were determined in oven-baking haddock (351.0%), while the lowest percentage of one serving (150 g) of cooked fish meeting the recommended iodine requirement were determined in boiled garfish (70.9%). The best means of meeting the recommended daily iodine requirement in all the fish species evaluated, except bluefish, is found to be oven-baking, while boiling has the greatest effect on reducing the iodine content. As a result, fish samples from the eastern Black Sea region of Turkey are good sources of iodine and it was determined that their iodine content changes when various cooking methods are used.