id: 25413
Title: The degree of residual invasion after infection with Anisakiasis fish of various culinary processing = Ступінь залишкової інвазії після зараження рибами анісакіазу різної кулінарної обробки
Authors: Shevchuk T. V., Seratko K. M., Ovsyenko S. M., Novgorodska N. V.
Keywords: A. simplex, Fish products, Herring fish, Culinary treatment Invasion
Date of publication: 2020-08-05 09:49:59
Last changes: 2020-08-05 09:49:59
Year of publication: 2020
Summary: 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://81.30.162.23/repository/getfile.php/25413.pdf
Publication type: Статті Web of Science Core Collection
Publication: Carpathian Journal of Food Science and Technology. - 2020. - № 12 (2). - Р. 125-133. - Technical University of Cluj Napoca, Romania.
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Published by: Адміністратор
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