ANALYSIS OF PRESERVATION EFFECTS ON THE CONCENTRATION OF IRON AND IODINE IN SELECTED FISH SPECIES

The use of chemical and physical methods in the preservation of food items have been reported to have variable side effects. In this effort, the concentration of iron and iodine in preserved fishes (Papyrocranus Afer, Arius Latiscutatus and Lutjanus Agennes) were analysed in order to determine the effects of preservation method on the availability of iron and iodine using spectrophotometric method (spectrum 22) and AOAC 2000 respectively. Mean concentration of iron and iodine and percentage of iron and iodine lost to preservation reveal that the amount of iron and iodine lost to preservation method E, I, and M is very high compared to preservation method Q and U.