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Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried,...

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Autores principales: Dahl, Lisbeth, Duinker, Arne, Næss, Synnøve, Markhus, Maria Wik, Nerhus, Ive, Midtbø, Lisa Kolden, Kjellevold, Marian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697562/
https://www.ncbi.nlm.nih.gov/pubmed/33198149
http://dx.doi.org/10.3390/foods9111652
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author Dahl, Lisbeth
Duinker, Arne
Næss, Synnøve
Markhus, Maria Wik
Nerhus, Ive
Midtbø, Lisa Kolden
Kjellevold, Marian
author_facet Dahl, Lisbeth
Duinker, Arne
Næss, Synnøve
Markhus, Maria Wik
Nerhus, Ive
Midtbø, Lisa Kolden
Kjellevold, Marian
author_sort Dahl, Lisbeth
collection PubMed
description There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. 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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spelling pubmed-76975622020-11-29 Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua) Dahl, Lisbeth Duinker, Arne Næss, Synnøve Markhus, Maria Wik Nerhus, Ive Midtbø, Lisa Kolden Kjellevold, Marian Foods Article There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. Type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake. MDPI 2020-11-12 /pmc/articles/PMC7697562/ /pubmed/33198149 http://dx.doi.org/10.3390/foods9111652 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dahl, Lisbeth
Duinker, Arne
Næss, Synnøve
Markhus, Maria Wik
Nerhus, Ive
Midtbø, Lisa Kolden
Kjellevold, Marian
Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
title Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
title_full Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
title_fullStr Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
title_full_unstemmed Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
title_short Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
title_sort iodine and mercury content in raw, boiled, pan-fried, and oven-baked atlantic cod (gadus morhua)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697562/
https://www.ncbi.nlm.nih.gov/pubmed/33198149
http://dx.doi.org/10.3390/foods9111652
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