The effect of commercial processing on the paralytic shellfish poison (PSP) content of naturally‐contaminatedAcanthocardia tuberculatumL.
作者:
J. A. Berenguer,
L. Gonzalez,
I. Jimenez,
T. M. Legarda,
J. B. Olmedo,
P. A. Burdaspal,
期刊:
Food Additives & Contaminants
(Taylor Available online 1993)
卷期:
Volume 10,
issue 2
页码: 217-230
ISSN:0265-203X
年代: 1993
DOI:10.1080/02652039309374144
出版商: Taylor & Francis Group
关键词: paralytic shellfish poison;saxitoxin;Acanthocardia tuberculatum L.;detoxication;industrial processing;Spain
数据来源: Taylor
摘要:
A study was undertaken to determine if any reduction in contamination ofAcanthocardia tuberculatumL. (Mediterranean cockle) by paralytic shellfish poisons (PSP) could be enhanced by operations carried out during the industrial canning process, allowing contaminated raw material to be commercially marketed in safe conditions for edible purposes. A general decrease in PSP levels was consistently observed when comparing raw materials and their corresponding final products, these dropping to acceptable levels. PSP levels were determined by mouse bioassay and a fluorometric method, and saxitoxin was determined by HPLC. The detoxifying effects averaged over 71·7% and 81·8% (mouse bioassay), 70.6% and 90.9% (fluorometric method), 77.9% and 83.5% (HPLC), for boiling and sterilizing operations respectively. The highest level detected in raw material was 800μg/100 g by mouse bioassay.
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