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Heat stability of ochratoxin A in pig products
Author(s) -
Josefsson B. G. Egon,
Möller Tord E.
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740311215
Subject(s) - ochratoxin a , adipose tissue , toxin , heat stability , food science , ochratoxin , ochratoxins , mycotoxin , contamination , chemistry , biology , biochemistry , ecology , materials science , composite material
Swedish blood‐pudding, kidneys, muscular tissue and adipose tissue from pigs, naturally contaminated with ochratoxin A, were analysed for ochratoxin A before and after cooking. Frying temperatures were 150–160°C. On average about 20% of the toxin was lost during cooking. In the adipose tissue no toxin was lost.
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