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Thermal processing induced release and degradation of paralytic shellfish toxin from mussels
Mytilus edulis - Journal of Oceanology and Limnology Vol. 40, Issue 6, Pages: 2267-2276(2022)
- Affiliations：
1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture; Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
3.Pilot National Laboratory for Marine Science and Technology(Qingdao), Qingdao 266237, China
4.Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Author bio：
TAN Zhijun, E-mail: tanzj@ysfri.ac.cn
- Funds：
DOI：10.1007/s00343-021-1172-0
CLC：Received：22 June 2021，
Accepted：19 July 2021，
Online First：15 September 2022，
Published：2022-11
- Accepted：
Scan QR Code
Chenfan DONG, Haiyan WU, Jixing PENG, et al. Thermal processing induced release and degradation of paralytic shellfish toxin from mussels
Mytilus edulis [J]. Journal of Oceanology and Limnology, 2022, 40(6): 2267-2276.Chenfan DONG, Haiyan WU, Jixing PENG, et al. Thermal processing induced release and degradation of paralytic shellfish toxin from mussels
Mytilus edulis [J]. Journal of Oceanology and Limnology, 2022, 40(6): 2267-2276. DOI： 10.1007/s00343-021-1172-0.
摘要
Abstract
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.
关键词
Keywords
references
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