Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis
文献类型： 外文期刊
作者： Dong, Chenfan 1 ; Wu, Haiyan 2 ; Peng, Jixing 2 ; Guo, Mengmeng 2 ; Zhai, Yuxiu 2 ; Tan, Zhijun 2 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Minist Agr, Key Lab Testing & Evaluat Aquat Prod Safety & Qua, Qingdao 266071, Peoples R China
3.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China
4.Pilot Natl Lab Marine Sci & Technol Qingdao, Qingdao 266237, Peoples R China
5.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
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
年卷期：
页码：
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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