Changes in toxin profile and total toxicity levels of paralytic shellfish poison (PSP) - containing mussels were monitored during the standard canning process of pickled mussels and mussels in brine using mouse bioassays and high-performance liquid chromatography.
Detoxification percentages for canned mussel meat exceeded 50% of initial toxicity.
Total toxicity reduction did not fully correspond to toxin destruction, which was due to the loss of PSP to cooking water and packing media of the canned product.
Significant differences in detoxification percentages were due to changes in toxin profile during heat treatment in packing media.
Toxin conversion phenomena should be determined to validate detoxification procedures in the canning industry.
Mots-clés Pascal : Détoxication, Traitement thermique, Produit conserve, Saumurage, Emballage métallique, Moule(comestible), Bivalvia, Mollusca, Invertebrata, Intoxication paralysante par mollusque, Contamination biologique, Toxine, Industrie conserve, Mollusque comestible, Intoxication alimentaire, Dinophyta, Algae, Thallophyta
Mots-clés Pascal anglais : Detoxication, Heat treatment, Canned product, Brine pickling, Canning, Mussel, Bivalvia, Mollusca, Invertebrata, Paralytic shellfish poisoning, Biological contamination, Toxin, Canning industry, Edible mollusc, Food poisoning, Dinophyta, Algae, Thallophyta
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0334343
Code Inist : 002A35E. Création : 16/11/1999.