Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation

Oshima, Y.; Hori, T.; Inoue, S.; Hashimoto, S.; Nakayama, K.; Shimasaki, Y.; Kai, N.; Honjo, T.

Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation

2008

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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AGROVOC Keywords

aceites de pescado carne picada comminution contamination desmenuzamiento drying fish oils fragmentation huile de poisson lateolabrax lavado lavage minced meat organochlorine compounds secado washing

Bibliographic information

Published in

Science Bulletin of the Faculty of Agriculture - Kyushu University (Japan)

Volume 63 Issue 1 ISSN 1347-0159

Pagination

pp. 41-45

Other Subjects

Compose organochlore; Sechage; Viande hachee; Contaminacion; Compuesto organico del cloro

Language

Japanese

Note

Summaries (En, Ja)

2 tab. 1 fig. 17 ref.

Type

Summary

In AGRIS since: 2008-05-15

Format: AGRIS AP

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Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation

2008

AGROVOC Keywords

Bibliographic information