典型文献
Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis
文献摘要：
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.
文献关键词：
中图分类号：
作者姓名：
Chenfan DONG;Haiyan WU;Jixing PENG;Mengmeng GUO;Yuxiu ZHAI;Zhijun TAN
作者机构：
College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality,Ministry of Agriculture;Pilot National Laboratory for Marine Science and Technology(Qingdao),Qingdao 266237,China
文献出处：
引用格式：
[1]Chenfan DONG;Haiyan WU;Jixing PENG;Mengmeng GUO;Yuxiu ZHAI;Zhijun TAN-.Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis)[J].海洋湖沼学报（英文版）,2022(06):2267-2276
A类：
mussels,microwaving,Qinhuangdao,Microwaving
B类：
Thermal,processing,induced,release,degradation,paralytic,shellfish,from,Mytilus,edulis,Understanding,risk,factors,associated,consumption,relevant,public,health,concern,because,potential,adverse,effects,toxins,PSTs,This,work,aims,study,five,most,common,heating,treatments,steaming,boiling,frying,water,bath,different,times,temperature,power,settings,content,collected,China,concentration,removal,percentages,distribution,cooking,liquor,meat,were,examined,modes,effectively,accelerated,into,average,was,tissues,led,significant,among,methods,tested,These,findings,should,facilitate,assessment
AB值：
0.555314
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