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

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

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 (<i>Cadus morhua</i>), and further in raw compared to...

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Bibliographic Details
Main Authors: Lisbeth Dahl, Arne Duinker, Synnøve Næss, Maria Wik Markhus, Ive Nerhus, Lisa Kolden Midtbø, Marian Kjellevold
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
fish
cooking
processing
food composition data
analysis
ICP-MS
Online Access:https://www.mdpi.com/2304-8158/9/11/1652

Internet

https://www.mdpi.com/2304-8158/9/11/1652

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