In:
Journal of Food Science, Wiley, Vol. 46, No. 5 ( 1981-09), p. 1306-1308
Abstract:
Pork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B 1 and B 2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh‐cooked, cured smoked (hams only) and cured‐smoked‐cooked states. Although some destruction of aflatoxins B 1 and B 2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1981.46.issue-5
DOI:
10.1111/j.1365-2621.1981.tb04160.x
Language:
English
Publisher:
Wiley
Publication Date:
1981
detail.hit.zdb_id:
2006705-7
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