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Iodine and Mercury Content in Raw Boiled Pan-Fried and Oven-Baked Atlantic Cod (

机译：碘和汞含量在原料煮泛油炸烤箱烤大西洋鳕鱼（

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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.
机译：缺乏有关碘和汞烹饪过程中的稳定性的科学证据。在该研究中，碘和汞含量在解冻大西洋鳕鱼（CADUS MORHUA）的冷冻圆角后测定，并与煮熟，泛油炸和烤箱烘焙圆角相比，进一步加工。通过电感耦合等离子体 - 质谱（ICP-MS）和汞用直接汞分析仪（DMA-80）的原子吸收分光光度法测定碘。鳕鱼的解冻导致平均导致碘的12％损失到解冻水中。沸腾显着降低了对应于沸水中发现的碘的浓度的每片Cod圆角的总含量。泛油炸和烘箱烘焙不会引起每种鳕鱼片的总碘含量的任何显着变化，尽管由于在制备期间从水蒸发的COD切片的重量减轻而增加，每100克的碘含量增加。对于汞，我们发现不同烹饪方法的最小变化。总之，我们研究中的研究结果表明，沸腾对COD圆角中的碘含量产生了最大的影响。烹饪方法的类型应在食品组合数据库中指定，因为这反过来可能会影响碘摄入量的估计。

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