Cite this paper:
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]. Journal of Oceanology and Limnology, 2022, 40(6): 2267-2276

Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis

Chenfan DONG1,3, Haiyan WU2,3, Jixing PENG2,3, Mengmeng GUO2,3, Yuxiu ZHAI2,3, Zhijun TAN2,3,4
1 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2 Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture;Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;
3 Pilot National Laboratory for Marine Science and Technology(Qingdao), Qingdao 266237, China;
4 Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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.
Key words:    processing mode|mussels|removal percentage|toxin distribution   
Received: 2021-06-22   Revised:
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