Effects of temperature on the stability of microcystins in muscle of fish and its consequences for food safety.
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.
Zhang
Dawen
D
LED, South China Sea Institute of Oceanology, Chinese Academy of Sciences, 510301 Guangzhou, People's Republic of China. zdw@ihb.ac.cn
Xie
Ping
P
Chen
Jun
J
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
D052998:Microcystins; D010744:Phosphoric Monoester Hydrolases