March 11/Food Weekly News -- According to recent research from the University of Tromso in Norway, "Processing of foods can lead to losses of water-soluble components, and some of these may have beneficial health effects. Taurine has lately attracted attention due to its suggested strong contribution to the health-promoting effects of seafood."

"The lack of systematic information on the content of conditionally essential nutrients, such as taurine, has led to this study. The taurine concentrations in a variety of common marine dinners and spreads, and their corresponding raw materials, have been determined. Losses of taurine in processed products ranged up to 100% when compared with the taurine content of freshly caught specimens. Products soaked in brines or products subjected to rough processing conditions such as mincing and washing had greater loss compared with products with more intact muscle," wrote B.T. Dragnes and colleagues, University of Tromso.