title: Effects of temperature on the stability of microcystins in muscle of fish and its consequences for food safety.
abstract: In this study, bighead carp treated with two doses, i.e. 400 and 580 microg MC-LReq (Microcystin-LR equivalent)/kg bw. After dosing bighead carp with 400 and 580 microg MC-LReq/Kg bw, the mean concentrations of microcystins (MCs) was significantly higher in boiled muscle than unboiled controls. These results indicate that the potential threat of microcystins contaminated fish to humans has been underestimated. The increase in microcystins occurs by the release of phosphatase-bound microcystins by boiling.
authors: LED, South China Sea Institute of Oceanology, Chinese Academy of Sciences, 510301 Guangzhou, People's Republic of China. zdw@ihb.ac.cn
authors: Dawen
authors: D
authors: Zhang
authors: Ping
authors: P
authors: Xie
authors: Jun
authors: J
authors: Chen
mesh_terms: D000818:Animals; D002347:Carps / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D005399:Fishes / Q000378:metabolism*; D005506:Food Contamination; D005612:Freeze Drying; D008460:Meat / Q000032:analysis*; D052998:Microcystins / Q000737:chemistry*; D018482:Muscle, Skeletal / Q000737:chemistry*; D010744:Phosphoric Monoester Hydrolases / Q000737:chemistry; D012449:Safety; D021241:Spectrometry, Mass, Electrospray Ionization; D013696:Temperature
chemical_list: D052998:Microcystins; D010744:Phosphoric Monoester Hydrolases