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Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning |
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| Authors: | F. J. Leira J. M. Vieites L. M. Botana M. R. Vyeites |
| Affiliation: | Authors Leira and Vieites are with ANFACO-CECOPESCA (Centro Técnico Nacional de Conservación de Productos de la Pesca, Lagoas-Marcosende (Campus Universitario de Vigo), P.O. Box 258 Vigo (Pontevedra), Spain.;Author Botana is with Depto. Farmacología-Facultad de Veterinaria (Lugo), Universidad de Santiago de Compostela, Campus Universitario, 27002 Lugo, Spain.;Author Vyeites is with Depto. Fisiología Animal-Facultad de Veterinaria (Lugo), Universidad de Santiago de Compostela, Campus Universitario, 27002 Lugo, Spain. |
| Abstract: | Changes in domoic acid levels of toxic scallops (Pecten maximus) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product. |
| Keywords: | domoic acid scallops canning |