{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T12:54:31Z","timestamp":1777640071544,"version":"3.51.4"},"reference-count":21,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2009,6,1]],"date-time":"2009-06-01T00:00:00Z","timestamp":1243814400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Nutr Bull"],"published-print":{"date-parts":[[2009,6]]},"abstract":"\n Background<\/jats:title>\n Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability.<\/jats:p>\n <\/jats:sec>\n \n Objective<\/jats:title>\n To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality.<\/jats:p>\n <\/jats:sec>\n \n Methods<\/jats:title>\n Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwater fish mixed with salt and rice bran and fermented for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt and fermenting either exposed to sunlight or in the shade for 12 months. Residual iodine was determined with a spectrophotometer at day 0 and months 1, 3, and 6 for fermented fish and day 0 and months 3, 6, and 12 for fish sauces. After fermentation, the products were tested for sensory acceptability by Laotian and Thai panelists (approximately 50 in each panel) after they were cooked and served in the traditional manner.<\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n After fermentation, the level of residual iodine was 7.61 ppm (16% loss) in fermented fish, 5.57 ppm (55% loss) in fish sauce prepared with exposure to sunlight, and 9.52 ppm (13% loss) in fish sauce prepared in the shade. Sensory qualities of the products that were produced from fortified and unfortified salts as well as dishes prepared from these products were not significantly different (p > 0.05).<\/jats:p>\n <\/jats:sec>\n \n Conclusions<\/jats:title>\n It is feasible to produce fermented fish and fish sauces with iodated salt and maintain acceptable iodine levels.<\/jats:p>\n <\/jats:sec>","DOI":"10.1177\/156482650903000210","type":"journal-article","created":{"date-parts":[[2015,11,25]],"date-time":"2015-11-25T16:03:16Z","timestamp":1448467396000},"page":"183-188","source":"Crossref","is-referenced-by-count":12,"title":["Iodine Stability and Sensory Quality of Fermented Fish and Fish Sauce Produced with the Use of Iodated Salt"],"prefix":"10.1177","volume":"30","author":[{"given":"Boualapha","family":"Chanthilath","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Visith","family":"Chavasit","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Somsri","family":"Chareonkiatkul","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kunchit","family":"Judprasong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2009,6,15]]},"reference":[{"key":"bibr1-156482650903000210","volume-title":"Introduction to International Council for the Control of Iodine Deficiency Disorders","author":"Delange F","year":"1996"},{"key":"bibr2-156482650903000210","unstructured":"Iodine Deficiency Disorders in the Asia Pacific Region page. Hot Thyroidology website. Available at: http:\/\/www.hotthyroidology.com\/editorial_178.html. Accessed 30 March 2009."},{"key":"bibr3-156482650903000210","volume-title":"Micronutrient deficiency information system: Global prevalence of iodine deficiency disorders","author":"Graeme AC","year":"1993"},{"key":"bibr4-156482650903000210","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/79.4.642"},{"key":"bibr5-156482650903000210","doi-asserted-by":"publisher","DOI":"10.1080\/09709274.2004.11905676"},{"key":"bibr6-156482650903000210","volume-title":"Overcoming iodine deficiency disorders. World Health Assembly resolution","author":"World Health Organization","year":"1990"},{"key":"bibr7-156482650903000210","volume-title":"International conference on nutrition","author":"Food and Agriculture Organization\/World Health Organization","year":"1992"},{"key":"bibr8-156482650903000210","volume-title":"Small salt producers and universal salt iodization","author":"United Nations Children's Fund","year":"1994"},{"key":"bibr9-156482650903000210","volume-title":"Program for micronutrient deficiency control in the Lao People's Democratic Republic","author":"Naphayvong S","year":"1995"},{"key":"bibr10-156482650903000210","volume-title":"Surveillance of iodine deficiency disorder in pregnant women","author":"Department of Health","year":"2005"},{"key":"bibr11-156482650903000210","unstructured":"Mannar MGV, Dunn JT. Salt iodization for the elimination of iodine deficiency. Available at: http:\/\/www.ceecis.org\/iodine\/08_production\/00_mp\/SI_elim_IDD_1994venkatesh.pdf. Accessed 26 March 2009."},{"key":"bibr12-156482650903000210","unstructured":"UNICEF production of iodized salt page. UNICEF website Available at: http:\/\/www.ceecis.org\/iodine\/08_production\/08_00.html. Accessed 11 September 2008."},{"key":"bibr13-156482650903000210","doi-asserted-by":"publisher","DOI":"10.1021\/ja01321a510"},{"key":"bibr14-156482650903000210","doi-asserted-by":"publisher","DOI":"10.1039\/an9800500344"},{"key":"bibr15-156482650903000210","volume-title":"Applied statistics using the computer","author":"Ronald SK","year":"1982"},{"key":"bibr16-156482650903000210","first-page":"99","volume-title":"SOS for a billion: The conquest of iodine deficiency disorders","author":"Mannar MGV","year":"1996","edition":"2"},{"key":"bibr17-156482650903000210","first-page":"271","volume-title":"SOS for a billion: The conquest of iodine deficiency disorders","author":"Pandav CS","year":"1996","edition":"2"},{"key":"bibr18-156482650903000210","unstructured":"Iodine deficiency disorders page. WHO-EMRO-Nutrition Website. Available at: pttp\/www.emro.who.int\/nutrition\/PDF\/IDD.pdf. Accessed 12 September 2008."},{"key":"bibr19-156482650903000210","unstructured":"UNICEF study report page. UNICEF website. Available at: http:\/\/206.191.51.240\/documents\/2006_IS_Study_Tour_.pdf. Accessed 12 September 2008."},{"key":"bibr20-156482650903000210","volume-title":"Thailand national food consumption survey","author":"Kosulwat V","year":"2004"},{"key":"bibr21-156482650903000210","volume-title":"Thai food composition tables","author":"Puwastien P","year":"1999","edition":"1"}],"container-title":["Food and Nutrition Bulletin"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/156482650903000210","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/156482650903000210","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:15:44Z","timestamp":1777443344000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/156482650903000210"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,6]]},"references-count":21,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2009,6]]}},"alternative-id":["10.1177\/156482650903000210"],"URL":"https:\/\/doi.org\/10.1177\/156482650903000210","relation":{},"ISSN":["0379-5721","1564-8265"],"issn-type":[{"value":"0379-5721","type":"print"},{"value":"1564-8265","type":"electronic"}],"subject":[],"published":{"date-parts":[[2009,6]]}}}