کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1188733 | 963497 | 2009 | 9 صفحه PDF | دانلود رایگان |

This study investigated the effect of steam cooking on distribution of paralytic shellfish poisoning toxins (PSP-toxins) in scallops Patinopecten yessoensis. Toxins analysis by high-performance liquid chromatography showed that most of the PSP-toxins (>70%) were accumulated in viscera and adductor muscle of the raw scallops. Steam cooking induced significant loss (p < 0.05) of PSP-toxins from viscera (16%), adductor muscle (24%), gill and mantle (11%) while 32% of the toxins were retained inside viscera and adductor muscle. Overall, 51% of PSP-toxins leaked out from scallop tissues during steam cooking. However, there was no significant loss (p > 0.05) of PSP-toxins from gonad. Consumption of viscera was the most significant risk factor for causing PSP, while gonad and scallop soup were the second most significant. A rapid PSP test further verified detectable levels of PSP-toxins in all samples. However, possible interfering substance(s) in adductor muscles and gonads might potentially affect the results from this test.
Journal: Food Chemistry - Volume 114, Issue 1, 1 May 2009, Pages 72–80