PSPによる毒化したホタテガイの缶詰製造中における毒性値の変化

概要

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A canning technique has been appiled to detoxify paralytic shellfish posin (PSP) infested scallops. Toxic specimens of the scallop Patinopecten yessoensis from Funka Bay, Hokkaido, were dissected into three parts-adductor muscle (averaged toxicity, 2MU/g), digestive gland (102MU/g) and others (11 MU/g). Each part was processed according to two standard procedures in Japan, and the toxicity to mice was assayed at each processing step. The Canadian standard procedures were also employed as a retoring step. All caaned products were found to lose most of the toxicity during retorting (110°C, 80min, or 122°C, 22min) whereas heating (70°C, 20min) followed by washing was less effective to reduce the toxicity below the quaratine limit of 4MU/g. There was no significant difference in retorting effect between the Japanese and Candian standard procedures. These results indicate that canning might be a useful means to make the PSP infested shellfish acceptable as food since PSP has been efficiently destroyed through this process.
日本水産學會の論文