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REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIRAP AND EGGS BY FREEZE‐DRYING TECHNIQUES
Author(s) -
KHAN M. A.,
RAO M. R.,
NOVAK A. F.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14403.x
Subject(s) - shrimp , chemistry , extraction (chemistry) , chromatography , environmental chemistry , fish <actinopterygii> , human health , gas chromatography , food science , fishery , biology , medicine , environmental health
Considering the toxicity of polychlorinated biphenyls (PCBs), which poses threats to environment and human health, this project was designed to develop food processing techniques which can eliminate and/ or reduce these compounds. The potential of freeze‐drying methods in reducing PCB levels was evaluated using a precontaminated egg and shrimp homogenate. PCBs were recovered and identified by extraction, florisil column‐cleanup, gas chromatography and mass spectrometry. Results indicated 40.3% and 25.2% reduction in shrimp homogenate containing Aroclor 1254 and 1260 respectively. The parallel experiment conducted on whole eggs showed 26.8% and 26.6% reduction respectively, for both the Ardclors. Several factors predicted to be responsible for increased PCB losses in shrimp homogenate compared to whole egg samples are outlined. Since freeze‐drying techniques can be used for these products, they can prove to be of added advantage by reducing toxic PCBs.