Karl, Horst (2000) Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen. Informationen für die Fischwirtschaft aus der Fischereiforschung, 47(1), pp. 52-57.
Influence of fish processing methods on changes of chlordane and toxaphene residue concentrations were studied in various fishery products. Investigation included smoking, marinating and canning of fish. Smoking of Greenland halibut and ocean perch led to an increase in chlordane and toxaphene residue amounts in the edible part in relation to the raw material. A similar increase was observed during the marinating process of herring fillets. In both cases, loss of water was responsible for the observed changes in residue contents. The fat and thus the lipophilic organochlorine compounds remained completely in the products. Canning of herring fillets in tomato sauce reduced the residue concentration of the final product due to dilution by the tomato sauce. The concentrations in the fillets kept nearly unchanged even after storage of cans for six months. No equilibration was observed between residue concentrations in fillets and sauce.
|Item Type: ||Article|
|Title: ||Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen|
|Personal Creator/Author: |
|Journal or Publication Title: ||Informationen für die Fischwirtschaft aus der Fischereiforschung|
|Page Range: ||pp. 52-57|
|Contact Email Address: ||firstname.lastname@example.org|
|Issuing Agency: ||Bundesforschungsanstalt für Fischerei|
|Additional Information: ||Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010.|
|Uncontrolled Keywords: ||fish processing; halibut; herring; perch; toxaphene; chlordane|
|Item ID: ||3246|
|Depositing User: ||Horst Bahl|
|Date Deposited: ||07 May 2010 19:15|
|Last Modified: ||10 Nov 2012 15:41|
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