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Titolo:
TOXICITY CHANGE OF PARALYTIC SHELLFISH PO ISON-INFESTED OYSTER DURINGCANNING, DRYING AND SAUCE-MAKING PROCESSES
Autore:
MIYAZAWA K; ASAKAWA M; NOGUCHI T;
Indirizzi:
HIROSHIMA UNIV,FAC APPL BIOL SCI,1-4-4 KAGAMIYAMA HIGASHIHIROSHIMA 724 JAPAN
Titolo Testata:
Shokuhin Eiseigaku Zasshi
fascicolo: 1, volume: 36, anno: 1995,
pagine: 35 - 41
SICI:
0015-6426(1995)36:1<35:TCOPSP>2.0.ZU;2-1
Fonte:
ISI
Lingua:
JPN
Keywords:
PARALYTIC SHELLFISH POISON; OYSTER; CANNED FOOD; PROCESSING; TOXICITY;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
NO
Recensione:
Indirizzi per estratti:
Citazione:
K. Miyazawa et al., "TOXICITY CHANGE OF PARALYTIC SHELLFISH PO ISON-INFESTED OYSTER DURINGCANNING, DRYING AND SAUCE-MAKING PROCESSES", Shokuhin Eiseigaku Zasshi, 36(1), 1995, pp. 35-41

Abstract

Paralytic shellfish poison-infested oysters (about 30 MU/g) were smoked or boiled and then canned. Dried oyster and oyster sauce were also produced. The toxicity of canned smoked oyster decreased to under the quarantine limit (4 MU/g) or to an undetectable level(< 2 MU/g). A similar result was obtained in canned boiled oyster. It seems possible touse contaminated oysters safely as canned foods. In the production ofoyster sauce, over 90% of the toxicity was destroyed during condensation (6 hrs of boiling in a water bath). As the toxicity of the starting material of oyster broth was under 5 MU/g (usually 2 similar to 4 MU/g), the oyster sauce produced also cleared the official quarantine limit successfully. On the other hand, the dried oyster product retaineda high level of residual toxicity (7 MU/g) and was still hazardous.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/01/20 alle ore 12:10:56