Effect of the industrial canning on the toxicity of mussels contaminated with diarrhetic shellfish poisoning (DSP) toxins
详细信息 查看全文
- 作者：Juan Blancoa ; juan.carlos.blanco.perez@xunta.es" class="auth_mail" title="E-mail the corresponding author ; Fabiola Aré ; valob ; Jorge Correab ; M. Corina Porroc ; Ana G. Cabadoc ; Juan M. Vieitesc ; Angeles Moroñ ; ob
- 关键词：DSP toxins ; Okadaic acid ; DTX2 ; Canning ; Prickled sauce ; Sterilization ; Mussel
- 刊名：Toxicon
- 出版年：2016
- 出版时间：15 March 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：1-7
- 全文大小：869 K
文摘
- •
Autoclaving mussels in pickled sauce reduces their DSP toxin content.
- •
DSP toxicity of mussels decreases or does not change with autoclaving.
- •
DTX2 amount decreases more than okadaic acid.
- •
Only a small amount of toxin is transferred to sauce during autoclaving.
- •
Analysis of whole can content estimates toxicities close to those in raw mussels.