Jordbrekk Blikra Marthe, Wang Xinxin, James Philip, Skipnes Dagbjørn
Department of Processing Technology, Seafood Division, Nofima AS, P.O. Box 8034, NO-4068 Stavanger, Norway.
Department of Aquaculture Production, Aquaculture Division, Nofima AS, P.O. Box 6122, NO-9291 Tromsø, Norway.
Foods. 2021 Jun 4;10(6):1290. doi: 10.3390/foods10061290.
There is an increasing interest in the use of (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are therefore needed. Boiling may reduce the iodine content effectively, but not predictably, since reductions from 38-94% have been reported. Thus, more information on which factors affect the reduction of iodine are needed. In this paper, sugar kelp cultivated at different depths were rinsed and boiled, to assess the effect of cultivation depth on the removal efficacy of potentially toxic elements (PTEs), especially iodine, cadmium, and arsenic, during processing. Raw kelp cultivated at 9 m contained significantly more iodine than kelp cultivated at 1 m, but the difference disappeared after processing. Furthermore, the content of cadmium and arsenic was not significantly affected by cultivation depth. The average reduction during rinsing and boiling was 85% for iodine and 43% for arsenic, but no significant amount of cadmium, lead, or mercury was removed. Cultivation depths determined the relative effect of processing on the iodine content, with a higher reduction for kelp cultivated at 9 m (87%) compared to 1 m (82%). When not taken into consideration, cultivation depth could mask small reductions in iodine content during rinsing or washing. Furthermore, since the final content of PTEs was not dependent on the cultivation depth, the type and extent of processing determines whether cultivation depth should be considered as a factor in cultivation infrastructure design and implementation, or alternatively, in product segmentation.
将（糖海带）用作食物的兴趣日益浓厚，但生糖海带中的高碘含量将每日推荐摄入量限制在相对较低的水平。因此，需要碘还原的加工策略。煮沸可能有效降低碘含量，但并不具有可预测性，因为据报道碘含量的降低幅度在38%至94%之间。因此，需要更多关于哪些因素影响碘还原的信息。在本文中，对在不同深度养殖的糖海带进行冲洗和煮沸，以评估养殖深度对加工过程中潜在有毒元素（PTEs），特别是碘、镉和砷去除效果的影响。在9米深处养殖的生海带含碘量明显高于在1米深处养殖的海带，但加工后差异消失。此外，镉和砷的含量不受养殖深度的显著影响。冲洗和煮沸过程中碘的平均还原率为85%，砷为43%，但镉、铅或汞的去除量不显著。养殖深度决定了加工对碘含量的相对影响，9米深处养殖的海带（87%）比1米深处养殖的海带（82%）还原率更高。如果不考虑养殖深度，它可能会掩盖冲洗或洗涤过程中碘含量的小幅降低。此外，由于PTEs的最终含量不依赖于养殖深度，加工的类型和程度决定了在养殖基础设施设计和实施中，或者在产品细分中，是否应将养殖深度视为一个因素。
