Iodine determination and effect of cooking methods on iodine content in selected fishes

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.