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Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning
Author(s) -
Leira F. J.,
Vieites J. M.,
Botana L. M.,
Vyeites M. R.
Publication year - 1998
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.1365-2621.1998.tb15859.x
Subject(s) - domoic acid , hepatopancreas , scallop , brine , chemistry , contamination , toxin , biology , fishery , food science , biochemistry , ecology , organic chemistry
Changes in domoic acid levels of toxic scallops ( Pecten maximus ) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product.