Studies on detoxication of poisonous puffer roe pickled in rice-bran. III Sodium bicarbonate-accelerated detoxification of puffer ovaries during pickled product processing.
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چکیده
منابع مشابه
the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation
in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
Puffer fish poisoning.
Regarded by many as a delicacy, puffer fish (Lagocephalus scleratus) is a lethal source of food poisoning with a high mortality. It contains tetrodotoxin which can cause death by muscular paralysis, respiratory depression, and circulatory failure. A case of mild intoxication is reported and the literature reviewed.
متن کاملManagement of puffer fish poisoning.
Sir,—I was interested in the recent review article on animal toxins by Karalliedde [1]. In Hong Kong puffer fish poisoning occurs sporadically. The most important management is early intubation and assisted ventilation for cases with respiratory failure and circulatory support, with fluid and inotropes for hypotensive patients. Although there is no specific antidote for the tetro-dotoxin, certa...
متن کامل[Puffer fish poisoning].
We report three cases of a collective tetrodotoxin poisoning, after ingestion of puffer fish eggs. This neurotoxin is the most potent membrane stabilizer, blocking the nervous conduction and resulting in death from respiratory paralysis in case of massive ingestion. The father died at admission, the mother and her daughter presented an acute respiratory failure and a flaccid tetraplegia, with f...
متن کاملEffects of Echinophora platyloba on Microbiological, Physicochemical and Sensory Characteristics of Pickled Cucumbers During Storage
Background and Objectives: By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of this study was to investigate effects of Echinophor...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1986
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.52.2177