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- W116935386 abstract "Some tests of cooking under steam have been performed on mussels naturally contaminated with PSP. The decrease in toxicity averaged 26.8% as determined by the mouse bioassay, in 11 of 12 tests. An increase of 17.9% in PSP levels was detected by using the fluorometric method. Some tests of cooking in a bath of boiling water have been carried out also on homogenized mussels' meat. The detoxifying effect was improved as shown by the results of both methods of analysis, although not in all the tests. The analysis of the centrifuged cooked meat showed a general decrease of PSP levels which averaged 54.7% and 29.3% by both methods respectively. The analyses of the same samples by HPLC seems to confirm these findings. In all cases it was detected a significant amount of PSP toxins in the free water obtained both from the steaming treatment and after centrifugation. These results offer an appropiate field for research on the potential, detoxifying effect of the operations involved in the industrial mussel processing." @default.
- W116935386 created "2016-06-24" @default.
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- W116935386 date "1995-01-01" @default.
- W116935386 modified "2023-09-26" @default.
- W116935386 title "Efecto de diversos ensayos de cocción sobre los niveles de toxinas paralizantes de los moluscos ( PSP) en mejillones" @default.
- W116935386 hasPublicationYear "1995" @default.
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