2014 Fiscal Year Final Research Report
Establishment of cooking method to enhance palatability and reduce in toxicity of paralytic shellfish poison-containing bivalves
| Project/Area Number |
24650485
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mukogawa Women's University (2014)
Mukogawa Women's University Junior College Division (2012-2013) |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
EDO Kozue 四国大学, 短期大学部, 助教 (40551015)
SAGARA Takefumi 尚絅大学, 短期大学部, 講師 (60353132)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 麻痺性貝毒 / 除毒調理 / 二枚貝 / 野菜 |
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| Outline of Final Research Achievements |
Attempts were made to reduce toxicity of paralytic shellfish poison(PSP)-containing bivalves by cooking. As the result, the toxicity of toxic bivalves decreased to under the quarantine limit(4MU/g) when the homogenates adjusted to pH7.2 were boiling for 30 minutes. The amounts of total free amino acids and ATP-related compounds by the cooking were slightly decrease, and influence on taste was considered to be small. On the other hand, the reduction in PSP toxicity was observed, when boiling for 15 minutes with vegetable and toxic mussels pastes adjusted to pH7.2, and it showed reduction more effectively in Japanese radish. These results suggested that the detoxification effect enhance when toxic bivalves adjusted pH7.2 was cooking for 15 minutes with vegetable, without impairing the palatability.
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| Free Research Field |
複合領域
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