Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fish Samples
2.2. Practical Procedure and Sample Preparation
2.3. Determination of Iodine
2.4. Determination of Mercury
2.5. Data Analysis and Statistical Methods
3. Results
3.1. Total Iodine and Mercury Content in Raw Cod Slices after Thawing
3.2. Dry Weight and Weight of the Cod Fillets before and after Different Cooking Methods
3.3. Iodine and Mercury Content per Cod Fillet and Content per 100 g before and after Different Cooking Methods
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abbreviations
CRM | Certified Reference Material |
DMA-80 | Direct Mercury Analyzer |
FCDB | Food Composition Databases |
FCT | Food Composition Tables |
ICP-MS | Inductively Coupled Plasma-Mass Spectrometry |
IMR | Institute of Marine Research |
INFOODS | International Network of Food Data Systems |
LOD | Limit of Detection |
LOQ | Limit of Quantification |
TMAH | Tetrametylammounium Hydroxid |
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Sample | Iodine/Raw Fillet * (µg) | Iodine Thawing Water (µg) | Iodine Loss after Thawing (%) | Mercury/Raw Fillet (µg) |
---|---|---|---|---|
Cod fillet (#1–10) | 101.4 ± 146.4 | 13.0 ± 19.6 | 12.3 ± 1.9 | 2.7 ± 1.3 |
(53.0) | (6.0) | (12.2) | (2.3) | |
Cod fillet (#11–20) | 59.7 ± 32.7 | 7.2 ± 4.3 | 12.2 ± 3.1 | 3.0 ± 1.8 |
(50.0) | (6.7) | (13.3) | (2.4) | |
Cod fillet (#21–30) | 54.7 ± 15.5 | 5.2 ± 1.8 | 10.2 ± 4.6 | 2.1 ± 0.8 |
(53.4) | (4.8) | (8.9) | (2.0) | |
All (n = 30) | 71.9 ± 86.7 | 8.5 ± 11.7 | 11.6 ± 3.4 | 2.6 ± 1.4 |
(52.0) | (5.4) | (11.7) | (2.2) |
Cooking Method | Dry Weight before (%) | Dry Weight after (%) | Weight before (g) | Weight after (g) | Weight Change (%) |
---|---|---|---|---|---|
Boiling (n = 10) | 18.9 ± 0.6 a | 21.0 ± 0.7 b | 99.6 ± 7.4 a | 84.2 ± 7.5 b | 15.5 ± 3.5 |
(19.0) | (20.7) | (99.8) | (84.5) | (16.6) | |
Pan-frying (n = 10) | 19.0 ± 0.5 a | 25.6 ± 0.9 b | 100.7 ± 7.1 a | 82.1 ± 7.4 b | 18.6 ± 1.9 |
(19.0) | (25.7) | (100.8) | (81.6) | (18.0) | |
Oven-baking (n = 10) | 19.5 ± 0.6 a | 23.2 ± 0.5 b | 103.6 ± 7.3 a | 82.5 ± 7.4 b | 20.4 ± 2.4 |
(19.4) | (23.2) | (100.2) | (81.8) | (20.0) | |
All (n = 30) | 19.1 ± 0.6 | 23.3 ± 2.0 | 101.3 ± 7.2 | 82.9 ± 7.2 | 18.2 ± 3.3 |
(19.0) | (23.2) | (101.2) | (20.0) | (18.6) |
Cooking Method | Iodine/Fillet, before * (µg) | Iodine/Fillet, after ** (µg) | Iodine Liquid *** (µg) | Iodine Content before (µg/100 g) | Iodine Content after (µg/100 g) |
---|---|---|---|---|---|
Boiling (n = 10) | 114.6 ± 175.1 a | 79.4 ± 101.9 b | 32.5 ± 43.4 | 116.9 ± 182 a | 97.6 ± 130.8 a |
(55.3) | (40.5) | (14.8) | (56) | (44.5) | |
Pan-frying (n = 10) | 65.9 ± 29.1 | 63.9 ± 30.4 | 1.3 ± 0.5 | 66.7 ± 33.8 a | 79.5 ± 43.9 b |
(56.2) | (49.5) | (1.2) | (57) | (62.5) | |
Oven-baking (n = 10) | 61.6 ± 18.1 | 55.7 ± 15.4 | 9.3 ± 3.4 | 59.1 ± 15.6 a | 67.2 ± 16.4 b |
(62.4) | (57) | (16.6) | (60.5) | (70) | |
All (n = 30) | 80.7 ± 102.4 | 66.3 ± 60.7 | 14.4 ± 27.8 | 80.9 ± 106.7 | 81.4 ± 78.5 |
(57.6) | (49.4) | (9.6) | (56.5) | (62.5) |
Cooking Method | Mercury/Fillet, before (µg) | Mercury/Fillet, after (µg) | Mercury Content before (µg/100 g) | Mercury Content after (µg/100 g) |
---|---|---|---|---|
Boiling (n = 10) | 2.9 ± 1.6 | 2.7 ± 1.4 | 2.9 ± 1.3 | 3.2 ± 1.5 |
(2.5) | (2.4) | (2.5) | (2.8) | |
Pan-frying (n = 10) | 3.3 ± 1.9 | 3.5 ± 1.9 | 3.3 ± 1.8 | 4.3 ± 2.2 |
(2.7) | (3.1) | (2.7) | (3.6) | |
Oven-baking (n = 10) | 2.4 ± 0.8 | 2.2 ± 0.8 | 2.3 ± 0.8 | 2.7 ± 1.0 |
(2.1) | (2.0) | (2.1) | (2.5) | |
All (n = 30) | 2.9 ± 1.5 | 2.8 ± 1.5 | 2.8 ± 1.4 | 3.4 ± 1.7 |
(2.4) | (2.3) | (2.4) | (2.8) |
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Dahl, L.; Duinker, A.; Næss, S.; Markhus, M.W.; Nerhus, I.; Midtbø, L.K.; Kjellevold, M. Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). Foods 2020, 9, 1652. https://doi.org/10.3390/foods9111652
Dahl L, Duinker A, Næss S, Markhus MW, Nerhus I, Midtbø LK, Kjellevold M. Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). Foods. 2020; 9(11):1652. https://doi.org/10.3390/foods9111652
Chicago/Turabian StyleDahl, Lisbeth, Arne Duinker, Synnøve Næss, Maria Wik Markhus, Ive Nerhus, Lisa Kolden Midtbø, and Marian Kjellevold. 2020. "Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)" Foods 9, no. 11: 1652. https://doi.org/10.3390/foods9111652
APA StyleDahl, L., Duinker, A., Næss, S., Markhus, M. W., Nerhus, I., Midtbø, L. K., & Kjellevold, M. (2020). Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua). Foods, 9(11), 1652. https://doi.org/10.3390/foods9111652