id: 25413
Назва: The degree of residual invasion after infection with Anisakiasis fish of various culinary processing = Ступінь залишкової інвазії після зараження рибами анісакіазу різної кулінарної обробки
Автори: Shevchuk T. V., Seratko K. M., Ovsyenko S. M., Novgorodska N. V.
Ключові слова: A. simplex, Fish products, Herring fish, Culinary treatment Invasion
Дата публікації: 2020-08-05 09:49:59
Останні зміни: 2020-08-05 09:49:59
Рік видання: 2020
Аннотація: The article presents the results of the study of the degree of residual invasion after infection with anisakiasis of herring (Сlupea harenqus and Alosa immaculate) in various culinary processes and places of catch. During the experiment, the largest extent of the invasion was detected in marinated
herring. The intensity of invasion with anisakis in marinated samples
exceeded smoked products five times. A similar tendency of parasitic lesion
was observed during autopsy. Most of the larvae were found in the
abdominal cavity of pickled fish, and the least - in smoked fish. Smoked fish
had the largest number of parasites in the wall of the abdominal cavity. In
our opinion, the level of damage by fish parasites depends on a complex of
external and internal factors. The type of culinary processing affects the
intensity of the invasion. The intensity and localization of larvae of anisakis is significantly reduced after removal of the intestines from the fish.
URI: http://repository.vsau.org/repository/getfile.php/25413.pdf
Тип виданя: Статті Web of Science Core Collection
Видавництво: Carpathian Journal of Food Science and Technology. - 2020. - № 12 (2). - Р. 125-133. - Technical University of Cluj Napoca, Romania.
Розташовується в колекціях :
Ким внесений: Адміністратор
Файл : 25413.pdf Розмір : 14701616 байт Формат : Adobe PDF Доступ : Загально доступний
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