Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen
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 resid...
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ftaquaticcommons:oai:generic.eprints.org:3246 2023-05-15T16:28:54+02:00 Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen Karl, Horst 2000 application/pdf http://aquacomm.fcla.edu/3246 http://aquaticcommons.org/3246/ http://aquaticcommons.org/3246/1/00-1_Seite052-057_____n.pdf de ger http://aquaticcommons.org/3246/1/00-1_Seite052-057_____n.pdf Karl, Horst (2000) Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen. Informationen für die Fischwirtschaft aus der Fischereiforschung, 47(1), pp. 52-57. Chemistry Fisheries Article NonPeerReviewed 2000 ftaquaticcommons 2020-02-27T09:20:15Z 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. Article in Journal/Newspaper Greenland International Association of Aquatic and Marine Science Libraries and Information Centers (IAMSLIC): Aquatic Commons Greenland |
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Open Polar |
collection |
International Association of Aquatic and Marine Science Libraries and Information Centers (IAMSLIC): Aquatic Commons |
op_collection_id |
ftaquaticcommons |
language |
German |
topic |
Chemistry Fisheries |
spellingShingle |
Chemistry Fisheries Karl, Horst Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen |
topic_facet |
Chemistry Fisheries |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Karl, Horst |
author_facet |
Karl, Horst |
author_sort |
Karl, Horst |
title |
Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen |
title_short |
Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen |
title_full |
Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen |
title_fullStr |
Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen |
title_full_unstemmed |
Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen |
title_sort |
einfluss der verarbeitung auf lipophile chlororganische rückstände in fischen |
publishDate |
2000 |
url |
http://aquacomm.fcla.edu/3246 http://aquaticcommons.org/3246/ http://aquaticcommons.org/3246/1/00-1_Seite052-057_____n.pdf |
geographic |
Greenland |
geographic_facet |
Greenland |
genre |
Greenland |
genre_facet |
Greenland |
op_relation |
http://aquaticcommons.org/3246/1/00-1_Seite052-057_____n.pdf Karl, Horst (2000) Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen. Informationen für die Fischwirtschaft aus der Fischereiforschung, 47(1), pp. 52-57. |
_version_ |
1766018585327566848 |