Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis

文献类型： 外文期刊

第一作者： Dong, Chenfan

作者： Dong, Chenfan;Wu, Haiyan;Peng, Jixing;Guo, Mengmeng;Zhai, Yuxiu;Tan, Zhijun;Wu, Haiyan;Peng, Jixing;Guo, Mengmeng;Zhai, Yuxiu;Tan, Zhijun;Dong, Chenfan;Wu, Haiyan;Peng, Jixing;Guo, Mengmeng;Zhai, Yuxiu;Tan, Zhijun;Tan, Zhijun

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关键词： processing mode; mussels; removal percentage; toxin distribution

期刊名称：JOURNAL OF OCEANOLOGY AND LIMNOLOGY （ 影响因子：1.554； 五年影响因子：1.448 ）

ISSN： 2096-5508

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收录情况： SCI

摘要： Understanding the risk factors associated with shellfish consumption is a relevant public health concern because of the potential adverse effects of paralytic shellfish toxins (PSTs). This work aims to study the effects of the five most common heating treatments (steaming, boiling, frying, water-bath heating, and microwaving), for different processing times and temperature/power settings, on the content of PSTs in mussels (Mytilus edulis) collected in Qinhuangdao, China. The toxin concentration, removal percentages, and toxin distribution in the cooking liquor and meat were examined. The five processing modes effectively accelerated toxin release into the cooking liquor. The average percentage removal was 73.53%+/- 16.50% from tissues. Microwaving led to the most significant toxin degradation among the methods tested. These findings should facilitate risk assessment of PSTs in mussels.

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