Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets

Journal Article · · Journal of Agricultural and Food Chemistry; (USA)

DOI:https://doi.org/10.1021/jf00082a046· OSTI ID:5015193

Stachiw, N C; Zabik, M E; Booren, A M; Zabik, M J ^[1]

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1. 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), Journal Name: Journal of Agricultural and Food Chemistry; (USA) Vol. 36:4; ISSN JAFCA; ISSN 0021-8561
• Country of Publication: United States
• Language: English

Related Subjects

560300* -- Chemicals Metabolism & Toxicology
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ANIMALS
AQUATIC ORGANISMS
AROMATICS
BIOLOGICAL EFFECTS
CHEMICAL COMPOSITION
CHLORINATED AROMATIC HYDROCARBONS
DIOXIN
ECOLOGICAL CONCENTRATION
FISHES
FOOD
HALOGENATED AROMATIC HYDROCARBONS
HEAT TREATMENTS
HETEROCYCLIC COMPOUNDS
ORGANIC CHLORINE COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC HALOGEN COMPOUNDS
ORGANIC OXYGEN COMPOUNDS
SAFETY
VERTEBRATES