Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation
2008
Oshima, Y.(Kyushu Univ., Fukuoka (Japan)) | Hori, T. | Inoue, S. | Hashimoto, S. | Nakayama, K. | Shimasaki, Y. | Kai, N. | Honjo, T.
Low lipid ground fish meats (LFM) were prepared from seabass under water pulverization and centrifugation (UWPC). The concentration of coplanar PCBs (Co-PCBs) in the LFM decreased to 1/20-1/10 of those in the normal fish minced meats, while only 1/2 of Co-PCBs was reduced in the normal minced meats. The decrease of Co-PCBs from fish meats was due to the reduction of lipid from original meat. These results suggest that the application of the UWPC in seafood would contribute to reduction of Co-PCBs.
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