title: Use of iodized salt in processed Philippine food products.
abstract: The effects of iodized salt use on the quality of processed Philippine food products were evaluated. Samples for the study included dried-salted and smoked fish products, nitrite-cured pork, and fermented plain and flavored shrimp pastes. Generally, no significant differences were detected between the physicochemical, microbiological and sensory characteristics of the test products prepared with iodized and unfortified NaCl salts. The salting process in each food operation significantly increased the iodine content of the test products. However, subsequent losses in the absorbed iodine were recorded due to the boiling, smoking, drying, fermenting and heating processes in the different operations. It was recommended that studies be undertaken on the addition of iodine to semi-processed or completely processed food products to lessen iodine losses.
authors.affiliation: Assistant Professor, Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, Quezon City, Philippines.
authors.forename: P
authors.initials: P
authors.lastname: Azanza
authors.forename: K
authors.initials: K
authors.lastname: Cariaso
authors.forename: M C
authors.initials: MC
authors.lastname: Dela Cerna
authors.forename: C
authors.initials: C
authors.lastname: de Ocampo
authors.forename: F
authors.initials: F
authors.lastname: Galvez
authors.forename: M
authors.initials: M
authors.lastname: Moises
authors.forename: K
authors.initials: K
authors.lastname: Pujanes