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Accession number;00A0371177
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| Title;Effects of Temperature and pH on Degradation of Paralytic Shellfish Poison. |
| Author;
YAMAUCHI SHIN'YA
(Hiroshima Prefect. Food Technol. Res. Center)
OKAZAKI TAKASHI
(Hiroshima Prefect. Food Technol. Res. Center)
YONEDA TATSUO
(Hiroshima Prefect. Food Technol. Res. Center)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.3;PAGE.208-213(2000)
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| Figure&Table&Reference;FIG.5, TBL.2, REF.14 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;This study was undertaken to determine the effects of temperature and pH on the degradation of gonyautoxin(GTX) 1-4 in both canned oyster infested with paralytic shellfish poison(PSP) and a model GTX 1-4 solution. The degradation of GTX 1-4 in the model solution obeyed good first order kinetics over the entire range of temperature (80-120.DEG.C.) and pH (6.0-8.0) used in the experiment. The degradation rate of GTX 1-4 increased with the rise of temperature and pH with the correlation coefficient ranging from 0.87 to 0.98. These results obtained with GTX 1-4 in the model solution were almost the same as those with GTX 1-4 in heated-canned oyster infested with PSP. Thus, the amount of GTX 1-4 remaining in canned oyster after heat treatment can be estimated by prediction equations derived in this study. (author abst.) |
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