文献类型：期刊文献

英文题名：Evaluation the effect of mycotoxins on shrimp (Litopenaeus vannamei) muscle and their limited exposure dose for preserving the shrimp quality

作者：Fang, Zhijia[1];Zhou, Langhua[1];Wang, Yaling[1];Sun, Lijun[1];Gooneratne, Ravi[2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Zhanjiang, Peoples R China;[2]Lincoln Univ, Ctr Food Res, Lincoln, New Zealand;[3]Lincoln Univ, Innovat Ctr Food Res & Innovat, Lincoln, New Zealand

年份：2019

卷号：43

期号：4

外文期刊名：JOURNAL OF FOOD PROCESSING AND PRESERVATION

收录：SCI-EXPANDED(收录号：WOS:000465462800001)、、WOS

基金：National Natural Science Foundation of China, Grant/Award Number: 31171634 and 31371777; Science and Technology Planning Project of Guangdong Province, Grant/Award Number: 2014B020205006

语种：英文

外文摘要：Mycotoxins widely contaminated the feed ingredients of shrimp, threatening the aquatic products, but their adverse effects on quality is less known. In this study, the adverse effects of T-2 toxin (T-2), aflatoxin B (AFB(1)), deoxynivalenol (DON), and ochratoxin (OTA) on the quality of Litopenaeus vannamei were investigated and compared. The results demonstrated that these four mycotoxins led the worse shrimp muscle color and tender texture, induced lipid peroxidation and pH change. Furthermore, four mycotoxins increased the K-value and total volatile basic nitrogen (TVB-N) to decrease the freshness. The median effective doses of T-2, DON, AFB(1), and OTA on TVB-N of shrimp muscle were 4.86, 1.51, 0.26, and 0.20mg/kgbw, respectively. This study could provide useful information about the impacts and limited exposure dose of mycotoxins for quality preservation of shrimp. Practical applicationsThe shrimp quality is easy to deteriorate as it is most likely to be exposed to mycotoxins because of intensive farming practices using grain-based feeds, which were widely contaminated by mycotoxins. This study may provide a limited exposure dose of four prevailing mycotoxins aflatoxin B, deoxynivalenol, ochratoxin, and T-2 for preserving the minimal quality of shrimp, and also provide useful information for predicting the quality of shrimp from those highly mycotoxins-contaminated areas.