Iodine Stability and Sensory Quality of Fermented Fish and Fish Sauce Produced with the Use of Iodated Salt

Chanthilath, Boualapha; Chavasit, Visith; Chareonkiatkul, Somsri; Judprasong, Kunchit

doi:10.1177/156482650903000210

Cited by 13 publications

(11 citation statements)

References 4 publications

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“…some countries prohibit the addition of iodized salt to processed foods), thereby impacting on food exports. Thus, other components in the diet have been fortified either by including iodized salt as an ingredient, for example with bread (Table 1), or feeding animals iodine-enriched feeds which increase the iodine content of foods produced by these animals, for example in eggs [7], or by the direct addition of an iodine compound to sugar [8], fish sauce [9] and water [10]. The International Council for the Control of Iodine Deficiency Disorders (ICCIDD) does not support the iodization of individual foods.…”

Section: What: Universal Salt Iodization or Fortification Of Individumentioning

confidence: 99%

Iodine fortification

Charlton

Skeaff

2011

Current Opinion in Clinical Nutrition and Metabolic Care

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Ameliorating iodine deficiency on a population level in countries with mild-to-moderate deficiency is warranted. Risk of both inadequate and excess iodine intakes requires regular monitoring to accompany fortification programmes as well as strategies to address subpopulations at risk. More sensitive indicators of recent iodine status are needed to rapidly assess the impact of fortification on improving the status.

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Section: What: Universal Salt Iodization or Fortification Of Individumentioning

confidence: 99%

Iodine fortification

Charlton

Skeaff

2011

Current Opinion in Clinical Nutrition and Metabolic Care

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“…Most studies on the stability of iodine have focused either on iodised salt itself or on the replacement of noniodised salt with iodised salt in various foods (Chanthilath et al ., ), while in the present study, we added various fortificants directly to food vehicles. Therefore, prior data on iodine retention after production of fortified food are relatively limited.…”

Section: Resultsmentioning

confidence: 99%

“…Salt iodisation is a well‐known efficient strategy for combating IDD (Chanthilath et al ., ), and there have been attempts to fortify salt with other micronutrients such as vitamin A, Fe, Zn, calcium and folic acid (Lotfi et al ., ). However, it is technically challenging to fortify salt or other foods with highly bioavailable Fe compounds and iodine, as iodine is unstable and has undesirable organoleptic properties (Diosady et al ., ; Chavasit et al ., ; Wegmüller et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Key properties of iodine‐, iron‐ and zinc‐ fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators

Pinkaew

Karrila

2015

Int J of Food Sci Tech

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Multi-micronutrient (MN)-fortified fish cracker could be used as a means to improve iodine, iron (Fe) and zinc (Zn) status. We evaluated iodine stability as well as the quality and sensory properties of MNfortified fish cracker, at the fortification levels of 5.3 mg per 100 g for Fe and Zn and 260 lg per 100 g for iodine in the dough. On average, the overall retention of iodine after processing and storage for 4 months was~65%. Fortification with KIO 3 + ZnO, or KIO 3 + ZnO + ferrous fumarate, significantly increased the loss of iodine during processing. The Fe compounds tended to promote iodine instability during storage and contributed to thiobarbituric reactive substances. Fortification did not affect linear expansion of the cracker. Triple-fortified fish cracker with KIO 3 , ferric pyrophosphate and ZnO exhibited both high iodine retention (92.7% for steaming + drying and 72.7% for storage) in the tropical conditions (30 AE 1°C, 80 AE 5% R.H.) and achieved overall desirable sensory scores. Thus, such fortification of fish cracker might successfully supplement iodine, zinc and iron, while at the same time contributing to the palatability of cracker.

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“…Harrison and Cunningham (1986) found no effect on the viscosity, color or spread of mayonnaise that was prepared with iodized salt; unfortunately, the author did not report the fortificant or concentration of the iodine in the salt. Two studies on use of iodized salt in fish sauce and soy sauce (CNSIC 2004a, b, c;Chanthilath et al 2009) found no significant differences in sauces made with iodized and non-iodized salt. In both, general acceptability was slightly higher for sauce made with iodized salt.…”

Section: Condimentsmentioning

confidence: 99%

Effect of iodized salt on organoleptic properties of processed foods: a systematic review

et al. 2018

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Despite the global recommendation for fortification of salt with iodine, including salt used in food processing, most salt iodization programs have focussed only on iodization of household salt. Food manufacturers are frequently concerned about the potential instability of iodine and changes in organoleptic properties of their products if iodized salt is used instead of non-iodized salt. To address these concerns, this paper provides a comprehensive review of studies conducted to assess the effect of iodized salt on the organoleptic properties of processed foods and condiments. A comprehensive review was conducted of eligible studies identified by searching electronic databases (PubMed, Medline) and open Internet searches for studies examining the effect of salt iodized with either potassium iodide (KI) or potassium iodate (KIO) on processed foods. A total of 34 studies on the effect of iodized salt on 38 types of processed foods are summarized. There is no evidence that the use of iodized salt in production of processed foods or condiments causes adverse organoleptic changes that will affect consumer acceptability or product quality. Universal salt iodization is widely recognized as the most cost-effective intervention to eliminate iodine deficiency. Taking into account increases in the proportion of dietary salt consumed through processed foods, and declines in salt consumed as household salt, iodized salt should be used in the production of processed foods as a means of assuring optimal iodine nutrition without the risk of affecting the organoleptic properties of foods.

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Iodine Stability and Sensory Quality of Fermented Fish and Fish Sauce Produced with the Use of Iodated Salt

Abstract: Background. Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability.Objective.

Cited by 13 publications

References 4 publications

Iodine fortification

Iodine fortification

Key properties of iodine‐, iron‐ and zinc‐ fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators

Effect of iodized salt on organoleptic properties of processed foods: a systematic review

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