Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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.
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