Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets
- Michigan State Univ., East Lansing (USA)
Restructured carp fillets were used to study the potential of reducing dioxin levels during cooking. Carp from Saginaw Bay were mechanically deboned and washed. Samples were analyzed for 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) by selected ion monitoring GC-MS. Half was spiked to obtain levels of approximately 100 pptr. Fillets (7.5 cm in diameter) were roasted covered and uncovered at 177{degree}C to end internal temperatures of 60, 70, and 80{degree}C. To study the effect of surface area, fillets (10 cm in diameter) were roasted uncovered and charbroiled to 80{degree}C only. Fillets (7.5 cm in diameter) were also charbroiled to 60 and 80{degree}C. Spiked and unspiked (control) samples were cooked for each method/end temperature. Cooking resulted in reductions of TCDD in restructured carp surimi fillets. The magnitude of reduction was similar for unspiked fillets. Charbroiling resulted in greater TCDD reduction than roasting uncovered. Increasing internal end point temperature of surface area increased TCDD loss.
- OSTI ID:
- 5015193
- Journal Information:
- Journal of Agricultural and Food Chemistry; (USA), Vol. 36:4; ISSN 0021-8561
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
DIOXIN
ECOLOGICAL CONCENTRATION
FISHES
CHEMICAL COMPOSITION
HEAT TREATMENTS
BIOLOGICAL EFFECTS
CHLORINATED AROMATIC HYDROCARBONS
FOOD
SAFETY
ANIMALS
AQUATIC ORGANISMS
AROMATICS
HALOGENATED AROMATIC HYDROCARBONS
HETEROCYCLIC COMPOUNDS
ORGANIC CHLORINE COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC HALOGEN COMPOUNDS
ORGANIC OXYGEN COMPOUNDS
VERTEBRATES
560300* - Chemicals Metabolism & Toxicology