title: Effect of the industrial canning on the toxicity of mussels contaminated with diarrhetic shellfish poisoning (DSP) toxins.
abstract: The effect of canning in pickled sauce and autoclaving on weight, toxin content, toxin concentration and toxicity of steamed mussels was studied. Weight decreased by 25.5%. Okadaic acid (OA) and DTX2 content of mussel meat decreased by 24.1 and 42.5%, respectively. The estimated toxicity of the mussel remained nearly unchanged (increased by 2.9%). A part of the toxins lost by the mussels was leached to the sauce but the remaining part should have been thermally degraded. DTX2 underwent more degradation than OA and, in both toxins, free forms more than conjugated ones. This process, therefore, cannot be responsible for the large increments of toxicity of processed mussels -relative to the raw ones-sometimes detected by food processing companies. The final product could be monitored in several ways, but analysing the whole can content or the mussel meat once rehydrated seems to be the most equivalents to the raw mussel controls.
authors.affiliation: CIMA (Centro de Investigacións Mariñas), Pedras de Corón s/n, Vilanova de Arousa, 36620, Spain. Electronic address: juan.carlos.blanco.perez@xunta.es.
authors.forename: Juan
authors.initials: J
authors.lastname: Blanco
authors.affiliation: Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, Vilagarcía de Arousa, 36611, Spain.
authors.forename: Fabiola
authors.initials: F
authors.lastname: Arévalo
authors.affiliation: Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, Vilagarcía de Arousa, 36611, Spain.
authors.forename: Jorge
authors.initials: J
authors.lastname: Correa
authors.affiliation: ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, Vigo, 36310, Pontevedra, Spain.
authors.forename: M Corina
authors.initials: MC
authors.lastname: Porro
authors.affiliation: ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, Vigo, 36310, Pontevedra, Spain.
authors.forename: Ana G
authors.initials: AG
authors.lastname: Cabado
authors.affiliation: ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, Vigo, 36310, Pontevedra, Spain.
authors.forename: Juan M
authors.initials: JM
authors.lastname: Vieites
authors.affiliation: Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, Vilagarcía de Arousa, 36611, Spain.
authors.forename: Angeles
authors.initials: A
authors.lastname: Moroño
mesh_terms: D000465:Algorithms; D000818:Animals; D049872:Bivalvia / Q000737:chemistry* / Q000254:growth & development; D003212:Condiments / Q000032:analysis; D063366:Estuaries; D005506:Food Contamination / Q000517:prevention & control*; D005513:Food Inspection; D005519:Food Preservation / Q000379:methods*; D057141:Food, Preserved / Q000032:analysis* / Q000633:toxicity; D057097:Harmful Algal Bloom; D006358:Hot Temperature; D006801:Humans; D008387:Marine Toxins / Q000032:analysis* / Q000633:toxicity; D019319:Okadaic Acid / Q000032:analysis / Q000633:toxicity / Q000031:analogs & derivatives; D011714:Pyrans / Q000032:analysis / Q000633:toxicity; D012758:Shellfish / Q000032:analysis* / Q000633:toxicity; D057096:Shellfish Poisoning / Q000209:etiology / Q000517:prevention & control*; D013030:Spain / Q000453:epidemiology
chemical_list: D008387:Marine Toxins; D011714:Pyrans; D019319:Okadaic Acid; C076221:dinophysistoxin 2
keywords: Canning; DSP toxins; DTX2; Mussel; Okadaic acid; Prickled sauce; Sterilization