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

Abstract

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.

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Correspondence to Zhijun Tan.

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6 Data Availability Statement

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

Supported by the National Key R&D Program of China (No. 2017YFC1600701), the Science & Technology Basic Resources Investigation Program of China (No. 2018FY100200), and the National Natural Science Foundation of China (No. 31772075)

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Dong, C., Wu, H., Peng, J. et al. Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis. J. Ocean. Limnol. (2022). https://doi.org/10.1007/s00343-021-1172-0

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  • DOI: https://doi.org/10.1007/s00343-021-1172-0

Keyword

  • processing mode
  • mussels
  • removal percentage
  • toxin distribution