Effects of different cooking and processing methods on the selenium contents of fish species

Nuray Erkan

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Effects of different cooking and processing methods on the selenium contents of fish species

机译：不同蒸煮和加工方法对鱼类硒含量的影响

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The study was carried out to determine the current contents of selenium in different cooked and processed fish products. Mean selenium contents in raw species ranged from 0.361 to 0.563 pg/g. The average selenium contents of cooked samples varied from0.479 to 0.880 ug/g in grilled fish, from 0.223 to 0.750 ug/g in fried fish and from 0.361 to 0.664 ug/g in steamed fish. Selenium contents from 0.360 to 0.936 ug/g were found in smoked fish and from 0.455 to 1.786 ug/g in salted fish. Measured values are sufficient to meet the daily selenium intake and is far below the upper tolerable level of selenium.

机译：进行了该研究以确定不同煮熟和加工鱼制品中硒的当前含量。生种中硒的平均含量为0.361至0.563 pg / g。烤鱼中煮熟样品的平均硒含量为0.479至0.880 ug / g，油炸鱼中为0.223至0.750 ug / g，蒸鱼为0.361至0.664 ug / g。熏制鱼中的硒含量为0.360至0.936 ug / g，咸鱼中的硒含量为0.455至1.786 ug / g。测量值足以满足每天的硒摄入量，并且远远低于硒的最高容许水平。

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来源
《Archiv fur Lebensmittelhygiene》 |2015年第4期|共6页
作者
Nuray Erkan;
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原文格式 PDF
正文语种 eng
中图分类 TS25;
关键词
Fish; selenium; daily intake; cooking methods; processing methods;

机译：鱼;硒;每日摄入量;烹饪方法;加工方法;

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1. Effects of different cooking and processing methods on the selenium contents of fish species [J] . Nuray Erkan Archiv fur Lebensmittelhygiene . 2015,第4期

机译：不同蒸煮和加工方法对鱼类硒含量的影响
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Effects of different cooking and processing methods on the selenium contents of fish species

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