Influence of processing and storage on the iodine content of meat and fish products using iodized salt.

Table salt fortified with KIO3 is commonly used to prevent iodine deficiency disorders. However, there is a lack of reliable data about the stability of KIO3 during food processing. In this study several meat and fish products were prepared with iodized salt and the iodine stability was determined through the whole production process. Applied processes included heating, fermenting, freezing, hot smoking, ripening by enzymes and storing. In all products an increase in iodine content was observed after addition of iodized salt. The iodine content remained constant during most of the applied processes. The only iodine loss was observed in ham after heating and can be explained by loss of iodine containing brine. During subsequent storage no iodine loss was observed in any of the products. The use of KIO3 fortified salt in the investigated products might therefore be beneficial for the iodine supply.

Large scale distribution of dioxins, PCBs, heavy metals, PAH-metabolites and radionuclides in cod (Gadus morhua) from the North Atlantic and its adjacent seas.

Regarding cod as sea food for human consumption and as bio indicator of the marine eco system, this study is the first approach to combine the analysis of organic and inorganic contaminants and radionuclides in cod muscle as well as PCDD/Fs and dl-PCBs in its livers from the same fishing areas. Concentrations of 1-hydroxypyrene, PCDD/Fs, PCBs, cesium-137 (Cs-137), cadmium and lead were determined in individual or pooled samples over a wide geographic area, including Greenland Seas, Barents Sea, North and Baltic Sea. Highest concentrations were found in samples from the Baltic Sea, lowest in the pristine areas of the Barents Sea and Greenland. Levels of contaminants in cod muscle were found to be far below the established EU maximum levels (ML), regardless of which fishing grounds. In contrast to this, most cod liver samples from the North and Baltic Sea showed PCDD/F and PCB contents exceeding the ML. In addition, new background assessment criteria (BAC) for 1-hydroxypyrene in cod of 4.6 ng mL(-1) bile and for Cs-137 a BAC of 0.16 Bq kg(-1) wet weight are proposed to be included in the European Marine Strategy Framework Directive for cod from the Northeast Atlantic.

Natural Chemical Composition of Commercial Fish Species: Characterisation of Pangasius, Wild and Farmed Turbot and Barramundi.

To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material. This study gives a comprehensive overview of muscle flesh composition of farmed and wild Atlantic turbot (Scophthalmus maximus) and barramundi (Lates calcarifer) and of farmed pangasius (Pangasianodon hypophthalmus). The proximate composition, di- and triphosphates and citric acid values are presented in order to evaluate possible indicators for a hidden treatment during processing to fillets. All moisture contents were ≤80%. Even for pangasius, protein values for deep skinned fillets of ≥18% were determined. Only small quantities of naturally occurring citric acid (up to 0.03 g·kg-1) were detectable. The lipid content was the most varying main component within the different species, ranging between 1.2% to 2.0% and 0.3% to 3.0% for farmed turbot and barramundi, respectively. Pangasius flesh had a mean lipid content of 7.8%. Trimming and separation of the red layer reduced the lipid content of the commercially sold white-flesh fillets to 2.7% to 3.5%. Fatty acids profiles, free amino acids, and minerals were analysed to show the nutritional quality of the aquaculture fish species and compared to wild turbot and barramundi. Despite some natural variation, these components can be considered as comparable.

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level.

An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg-1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.