Taurine Retention And Various Cooking Methods

[Wagner83]

Taurine concentrations in animal feed ingredients; cooking
influences taurine content

The amount of taurine that remained in a feed ingredient after cooking depended upon the method of food preparation. When an ingredient was constantly surrounded by water during the cooking process, such as in boiling or basting, more taurine was lost. Food preparation methods that minimized water loss, such as baking or frying, had higher rates of taurine retention.
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Taurine content of raw and processed fish fillets/portions

This study investigated the taurine content of different fish species and also the use of vacuum tumbling and injection procedures for introducing additional taurine into fish. The taurine content of fish purchased in supermarkets was in the order plaice (146), cod (108), mackerel (78) and farmed salmon (60 mg/100 g fresh weight). Spot-sample tests on 14 other fish species showed a wide range (6–176 mg/100 g fresh weight) in taurine contents. Vacuum tumbling and injection in/with a taurine/sodium tripolyphosphate solution were used successfully to enrich tuna cubes (800 mg/100 g fresh weight) and salmon sides (891 mg/100 g fresh weight), respectively, with taurine thus making them (potentially) functional foods. The added taurine was well retained in processed tuna cubes and did not adversely affect the sensory acceptability of the samples. Taurine retention in cooked taurine-enriched tuna cubes was best for grilling followed by microwave heating and steaming.
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The second ones are openly copying Wagner83: Nixtamalizing Grains

Generally there seems to be a consensus about boiling/steaming being better, in the case of taurine the evidence suggests it isn't true.

 

[michael94]

On the flip side this gives some insight into meat broths doesn’t it

What if the taurine that’s lost in the water is easier to absorb when digestion of meat is impaired ( low stomach acid/ pep tase and or bile )

 

[michael94]

Taurine concentrations in animal feed ingredients; cooking
influences taurine content

The amount of taurine that remained in a feed ingredient after cooking depended upon the method of food preparation. When an ingredient was constantly surrounded by water during the cooking process, such as in boiling or basting, more taurine was lost. Food preparation methods that minimized water loss, such as baking or frying, had higher rates of taurine retention.
​

Taurine content of raw and processed fish fillets/portions

This study investigated the taurine content of different fish species and also the use of vacuum tumbling and injection procedures for introducing additional taurine into fish. The taurine content of fish purchased in supermarkets was in the order plaice (146), cod (108), mackerel (78) and farmed salmon (60 mg/100 g fresh weight). Spot-sample tests on 14 other fish species showed a wide range (6–176 mg/100 g fresh weight) in taurine contents. Vacuum tumbling and injection in/with a taurine/sodium tripolyphosphate solution were used successfully to enrich tuna cubes (800 mg/100 g fresh weight) and salmon sides (891 mg/100 g fresh weight), respectively, with taurine thus making them (potentially) functional foods. The added taurine was well retained in processed tuna cubes and did not adversely affect the sensory acceptability of the samples. Taurine retention in cooked taurine-enriched tuna cubes was best for grilling followed by microwave heating and steaming.
​

The second ones are openly copying Wagner83: Nixtamalizing Grains

Generally there seems to be a consensus about boiling/steaming being better, in the case of taurine the evidence suggests it isn't true.

What about making a broth out of scallops, they have the most taurine and glycine of common foods if I remember

 

[Wagner83]

I'd prefer to die rather than drink it. Why not eat them? They certainly look like an extremely interesting source of proteins, but they are far too expensive in my area.

 

[Repas du soir]

Shellfish and dairy tastes best raw anyway. Shrimp is probably my favorite type of shellfish.