Abstract:
There is still high prevalence of iodine deficiency disorders (IDD) in Malaysia,
particularly in the East Coast. A modified micromethod for urine iodine concentration
was utilized in iodine determination of selected fishes. There were S types of selected
fishes used in this study, namely Black Pomfret, Sardine, Round Scad, Indian Mackerel,
and Hairtail Scad. Addition, there were 3 types of cooking methods applied in fish
samples preparation. From this study, we found that Hairtail Scad showed the highest
iodine content (7.7966µg/L) by steaming method. Hairtail Scad and Sardine were found
to be increase in iodine content by steaming method. To date, there is no published
information or research on iodine content of selected fish, effect of cooking methods on
iodine content of selected fishes which are commonly consumed in Malaysia. Therefore,
this study is required to obtain the iodine content in selected fishes.
