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

• Published in: Journal of agricultural and food chemistry Vol. 36; no. 4; pp. 848 - 852
• Main Authors: Stachiw, Nancy C, Zabik, Mary E, Booren, Alden M, Jabik, Matthew J
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.07.1988
• Subjects: 560300 - Chemicals Metabolism & Toxicology; ANIMALS; AQUATIC ORGANISMS; AROMATICS; Biological and medical sciences; BIOLOGICAL EFFECTS; CHEMICAL COMPOSITION; CHLORINATED AROMATIC HYDROCARBONS; Cyprinus carpio; DIOXIN; ECOLOGICAL CONCENTRATION; Fish and seafood industries; FISHES; FOOD; Food industries; Freshwater; Fundamental and applied biological sciences. Psychology; HALOGENATED AROMATIC HYDROCARBONS; HEAT TREATMENTS; HETEROCYCLIC COMPOUNDS; ORGANIC CHLORINE COMPOUNDS; ORGANIC COMPOUNDS; ORGANIC HALOGEN COMPOUNDS; ORGANIC OXYGEN COMPOUNDS; RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT; SAFETY; VERTEBRATES; USA, Michigan; Assay; Gas chromatography; Edible fish; Carp; Dioxin; Chemical contamination
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00082a046

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 and spiked fillets. Charbroiling resulted in greater TCDD reduction than roasting uncovered. Increasing internal end point temperature or surface area increased TCDD loss.