کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2066261 1076982 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Tissue distribution and effects of heat treatments on the content of domoic acid in blue mussels, Mytilus edulis
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی بیوشیمی، ژنتیک و زیست شناسی مولکولی (عمومی)
پیش نمایش صفحه اول مقاله
Tissue distribution and effects of heat treatments on the content of domoic acid in blue mussels, Mytilus edulis
چکیده انگلیسی

The effect of heat treatment on domoic acid (DA) content in soft tissues of mussels Mytilus edulis was investigated using high performance liquid chromatography. DA concentrations in whole flesh, hepatopancreas and tissue remainder were measured in fresh, steamed and autoclaved mussel flesh. Relative decreases in DA and tissue fluid following heat treatments of whole flesh were similar resulting in approximately equal concentrations of DA pre- and post-treatment. DA concentration decreased in the hepatopancreas and increased in tissue remainder suggesting some organ disruption of mussels during heat treatment.These findings suggest that heat treatments using either conventional steaming or autoclaving at 121 °C are not appropriate techniques to reduce DA in mussels during commercial processing. We also conclude that sample pre-treatment has a minimal effect on the result of a DA analysis on whole mussel tissues.The stability of DA at different temperatures within a shellfish matrix was separately tested. Reductions in DA concentration (ca. 3–7%) compensate for some of the discrepancies between what was found in the cooking fluids in the initial study and what was expected based on the whole flesh concentration of the uncooked material.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Toxicon - Volume 47, Issue 4, 15 March 2006, Pages 473–479
نویسندگان
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