Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

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: To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality.

Methods: Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine).