RT Journal Article
T1 Evaluation of the impact of mild steaming and heat treatment on the concentration of okadaic acid, dinophysistoxin-2 and dinophysistoxin-3 in mussels
A1 Rodríguez Filgueiras, Inés
A1 Alfonso Rancaño, María Amparo
A1 Antelo Queijo, Álvaro
A1 Álvarez, Mercedes
A1 Botana López, Luis Miguel
K1 Steaming
K1 Okadaic acid
K1 Mass spectrometry
K1 Dinophysistoxin
AB This study explores the effect of laboratory and industrial steaming on mussels with toxinconcentrations above and below the legal limit. We used mild conditions for steaming, 100 ˝C for 5 min in industrial processing, and up to 20 min in small-scale laboratory steaming. Also, we studied the effect of heat on the toxin concentration of mussels obtained from two different locations and the effect of heat on the levels of dinophysistoxins 3 (DTX3) in both the mussel matrix and in pure form (7-O-palmitoyl okadaic ester and 7-O-palmytoleyl okadaic ester). The results show that the loss of water due to steaming was very small with a maximum of 9.5%, that the toxin content remained unchanged with no concentration effect or increase in toxicity, and that dinophysistoxins 3 was hydrolyzed or degraded to a certain extent under heat treatment. The use of liquid-certified matrix showed a 55% decrease of dinophysistoxins 3 after 10 min steaming, and a 50% reduction in total toxicity after treatment with an autoclave (121 ˝C for 20 min)
PB MDPI
SN 2072-6651
YR 2016
FD 2016-06
LK http://hdl.handle.net/10347/16131
UL http://hdl.handle.net/10347/16131
LA eng
NO Rodríguez, I., Alfonso, A., Antelo, A., Alvarez, M., & Botana, L. M. (2016). Evaluation of the impact of mild steaming and heat treatment on the concentration of okadaic acid, dinophysistoxin-2 and dinophysistoxin-3 in mussels. Toxins, 8(6), 175.
NO This work could not have been done without the kind collaboration of Pescados Marcelino.The research leading to these results has received funding from the following FEDER cofunded grants fromCDTI and Technological Funds, supported by Ministerio de Economía y Competitividad, AGL2012-40185-CO2-01,AGL2014-58210-R, Xunta de Galicia Axencia Galega de Innovación, ITC-20133020 SINTOX, and Conselleríade Cultura, Educación e Ordenación Universitaria, GRC2013-016; from CDTI under ISIP Programme,Spain, IDI-20130304 APTAFOOD; from the European Union’s Seventh Framework Programme managed byREA—Research Executive Agency (FP7/2007–2013) under grant agreement 312184 PHARMASEA
DS Minerva
RD 27 abr 2026