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Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning (1998)

Leira, F. J. ; Vieites, J. M. ; Botana, L. M. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 63 (1998), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15859.x

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