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ID 30220
file
title alternative
Toxicity Change of Paralytic Shellfish Poison-infested Oyster during Canning, Drying and Sauce-making Processes
creator
Miyazawa, Keisuke
Noguchi, Tamao
subject
麻痺性貝毒
カキ
缶詰
加工
毒性
paralytic shellfish poison, oyster, canned food, processing, toxicity
NDC
Medical sciences
abstract
麻痺性貝毒により毒化したカキの食品としての有効利用を図るため, 毒性が30MU/9程度のむき身を原料として現行の加工処理による減毒試験を行った. 各処理段階の毒性と毒組成をマウス生物試験とHPLCにより測定した. 燻煙油漬け缶詰と水煮缶詰製品では, HPLCにより毒性成分の一部が検出されたが, 残存毒性はすべて2.5MU/g以下と規制値を越えることはなかった. オイスターソースでは原料 (解凍液と缶詰製造時の煮沸液, 2~4MU/g) の毒性の約90%が消失し, マウス生物試験法では不検出となった. 乾燥カキでは規制値以上の毒性 (7MU/g) があった. 缶詰とオイスターソース製造では加熱条件を十分に考慮すれば食品としての利用が可能であると考えられた.
abstract
Paralytic shellfish poison-infested oysters (about 30MU/g) were smoked or boiled and then canned. Dried oyster and oyster sauce were also produced.

The toxicity of canned smoked oyster decreased to under the quarantine limit (4MU/g) or to an undetectable level (<2MU/g). A similar result was obtained in canned boiled oyster. It seems possible to use contaminated oysters safely as canned foods.

In the production of oyster sauce, over 90% of the toxicity was destroyed during condensation (6hrs of boiling in a water bath). As the toxicity of the starting material of oyster broth was under 5MU/g (usually 2-4MU/g), the oyster sauce produced also cleared the official quarantine limit successfully.

On the other hand, the dried oyster product retained a high level of residual toxicity (7MU/g) and was still hazardous.
journal title
食品衛生学雑誌
volume
Volume 36
issue
Issue 1
start page
35
end page
41
date of issued
1995-02-05
publisher
日本食品衛生学会
issn
0015-6426
ncid
language
jpn
nii type
Journal Article
HU type
Journal Articles
DCMI type
text
format
application/pdf
text version
publisher
relation is version of URL
http://joi.jlc.jst.go.jp/JST.Journalarchive/shokueishi1960/36.35
department
Graduate School of Biosphere Science