Tainting and depuration of taint by lobsters (Homarus americanus) exposed to water contaminated with a No. 2 fuel oil: relationship with aromatic hydrocarbon content in tissue
Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantl...
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| Veröffentlicht in: | Journal of food science 1989-03, Vol.54 (2), p.240-243 |
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| creator | William, U.P. (Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada) Kiceniuk, J.W Fancey, L.L Botta, J.R |
| description | Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3-4 and 10-11 and in the tail muscle of male and female lobsters 10-11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure |
| doi_str_mv | 10.1111/j.1365-2621.1989.tb03052.x |
| format | Article |
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(Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada) ; Kiceniuk, J.W ; Fancey, L.L ; Botta, J.R</creator><creatorcontrib>William, U.P. (Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada) ; Kiceniuk, J.W ; Fancey, L.L ; Botta, J.R</creatorcontrib><description>Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3-4 and 10-11 and in the tail muscle of male and female lobsters 10-11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1989.tb03052.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>02 PETROLEUM ; 020900 - Petroleum- Environmental Aspects ; 540320 - Environment, Aquatic- Chemicals Monitoring & Transport- (1990-) ; 560300 - Chemicals Metabolism & Toxicology ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; ANIMALS ; AQUATIC ORGANISMS ; AROMATICS ; ARTHROPODS ; BIOLOGICAL ACCUMULATION ; Biological and medical sciences ; BODY ; BOGAVANTE ; COMBUSTIBLE ; COMBUSTIBLES ; CONTAMINACION DEL AGUA ; CONTAMINATION ; CRUSTACEANS ; DECAPODS ; DIESEL FUELS ; DIGESTIVE SYSTEM ; ECOLOGICAL CONCENTRATION ; ENDOCRINE GLANDS ; ENERGY SOURCES ; ENVIRONMENTAL EFFECTS ; ENVIRONMENTAL SCIENCES ; Fish and seafood industries ; Food contamination & poisoning ; Food industries ; FOSSIL FUELS ; FUELS ; Fundamental and applied biological sciences. Psychology ; GAS OILS ; GLANDS ; HIGIENE DE LOS ALIMENTOS ; HOMARD ; HYDROCARBONS ; HYGIENE DES ALIMENTS ; INVERTEBRATES ; LIQUID FUELS ; LIVER ; LOBSTERS ; ODOR ; ORGANIC COMPOUNDS ; ORGANOLEPTIC PROPERTIES ; ORGANS ; PANCREAS ; PETROLEUM ; PETROLEUM FRACTIONS ; PETROLEUM PRODUCTS ; POLLUTION ; POLLUTION DE L'EAU ; POLYCYCLIC AROMATIC HYDROCARBONS ; RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT ; Shellfish ; WATER POLLUTION</subject><ispartof>Journal of food science, 1989-03, Vol.54 (2), p.240-243</ispartof><rights>Copyright Institute of Food Technologists Mar 1989</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4900-d8f55f0ea7c702fa2324edceb756f2994432885fabbaddd45540ed3454250803</citedby><cites>FETCH-LOGICAL-c4900-d8f55f0ea7c702fa2324edceb756f2994432885fabbaddd45540ed3454250803</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1989.tb03052.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1989.tb03052.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,776,780,881,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7181298$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.osti.gov/biblio/6029920$$D View this record in Osti.gov$$Hfree_for_read</backlink></links><search><creatorcontrib>William, U.P. (Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada)</creatorcontrib><creatorcontrib>Kiceniuk, J.W</creatorcontrib><creatorcontrib>Fancey, L.L</creatorcontrib><creatorcontrib>Botta, J.R</creatorcontrib><title>Tainting and depuration of taint by lobsters (Homarus americanus) exposed to water contaminated with a No. 2 fuel oil: relationship with aromatic hydrocarbon content in tissue</title><title>Journal of food science</title><description>Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3-4 and 10-11 and in the tail muscle of male and female lobsters 10-11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure</description><subject>02 PETROLEUM</subject><subject>020900 - Petroleum- Environmental Aspects</subject><subject>540320 - Environment, Aquatic- Chemicals Monitoring & Transport- (1990-)</subject><subject>560300 - Chemicals Metabolism & Toxicology</subject><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>ANIMALS</subject><subject>AQUATIC ORGANISMS</subject><subject>AROMATICS</subject><subject>ARTHROPODS</subject><subject>BIOLOGICAL ACCUMULATION</subject><subject>Biological and medical sciences</subject><subject>BODY</subject><subject>BOGAVANTE</subject><subject>COMBUSTIBLE</subject><subject>COMBUSTIBLES</subject><subject>CONTAMINACION DEL AGUA</subject><subject>CONTAMINATION</subject><subject>CRUSTACEANS</subject><subject>DECAPODS</subject><subject>DIESEL FUELS</subject><subject>DIGESTIVE SYSTEM</subject><subject>ECOLOGICAL CONCENTRATION</subject><subject>ENDOCRINE GLANDS</subject><subject>ENERGY SOURCES</subject><subject>ENVIRONMENTAL EFFECTS</subject><subject>ENVIRONMENTAL SCIENCES</subject><subject>Fish and seafood industries</subject><subject>Food contamination & poisoning</subject><subject>Food industries</subject><subject>FOSSIL FUELS</subject><subject>FUELS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GAS OILS</subject><subject>GLANDS</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HOMARD</subject><subject>HYDROCARBONS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>INVERTEBRATES</subject><subject>LIQUID FUELS</subject><subject>LIVER</subject><subject>LOBSTERS</subject><subject>ODOR</subject><subject>ORGANIC COMPOUNDS</subject><subject>ORGANOLEPTIC PROPERTIES</subject><subject>ORGANS</subject><subject>PANCREAS</subject><subject>PETROLEUM</subject><subject>PETROLEUM FRACTIONS</subject><subject>PETROLEUM PRODUCTS</subject><subject>POLLUTION</subject><subject>POLLUTION DE L'EAU</subject><subject>POLYCYCLIC AROMATIC HYDROCARBONS</subject><subject>RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. 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(Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada)</creator><creator>Kiceniuk, J.W</creator><creator>Fancey, L.L</creator><creator>Botta, J.R</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>OTOTI</scope></search><sort><creationdate>198903</creationdate><title>Tainting and depuration of taint by lobsters (Homarus americanus) exposed to water contaminated with a No. 2 fuel oil: relationship with aromatic hydrocarbon content in tissue</title><author>William, U.P. 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Psychology</topic><topic>GAS OILS</topic><topic>GLANDS</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HOMARD</topic><topic>HYDROCARBONS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>INVERTEBRATES</topic><topic>LIQUID FUELS</topic><topic>LIVER</topic><topic>LOBSTERS</topic><topic>ODOR</topic><topic>ORGANIC COMPOUNDS</topic><topic>ORGANOLEPTIC PROPERTIES</topic><topic>ORGANS</topic><topic>PANCREAS</topic><topic>PETROLEUM</topic><topic>PETROLEUM FRACTIONS</topic><topic>PETROLEUM PRODUCTS</topic><topic>POLLUTION</topic><topic>POLLUTION DE L'EAU</topic><topic>POLYCYCLIC AROMATIC HYDROCARBONS</topic><topic>RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT</topic><topic>Shellfish</topic><topic>WATER POLLUTION</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>William, U.P. (Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada)</creatorcontrib><creatorcontrib>Kiceniuk, J.W</creatorcontrib><creatorcontrib>Fancey, L.L</creatorcontrib><creatorcontrib>Botta, J.R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>OSTI.GOV</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>William, U.P. (Canada Department of Fisheries and Oceans, St. John's Newfoundland, Canada)</au><au>Kiceniuk, J.W</au><au>Fancey, L.L</au><au>Botta, J.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Tainting and depuration of taint by lobsters (Homarus americanus) exposed to water contaminated with a No. 2 fuel oil: relationship with aromatic hydrocarbon content in tissue</atitle><jtitle>Journal of food science</jtitle><date>1989-03</date><risdate>1989</risdate><volume>54</volume><issue>2</issue><spage>240</spage><epage>243</epage><pages>240-243</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Lobsters (Homarus americanus) were exposed to a pulse of diesel oil and held for 21 days to depurate. Taste panels revealed a highly significant difference between samples, as well as a preference for, the untreated samples at days 10 and 11. The odor of the raw treated samples differed significantly from that of the control at each of the sampling times. Cooking appeared to remove the oily odor from the raw lobster. Significantly elevated concentrations of total aromatics were found in the hepatopancreas of both sexes at days 3-4 and 10-11 and in the tail muscle of male and female lobsters 10-11 days after initial exposure and decreased thereafter. Tainting of lobsters can occur within 10 days of exposure to diesel, and this effect can be reversed within 20 days after initial exposure</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1989.tb03052.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1989-03, Vol.54 (2), p.240-243 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_osti_scitechconnect_6029920 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 02 PETROLEUM 020900 - Petroleum- Environmental Aspects 540320 - Environment, Aquatic- Chemicals Monitoring & Transport- (1990-) 560300 - Chemicals Metabolism & Toxicology ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE ANIMALS AQUATIC ORGANISMS AROMATICS ARTHROPODS BIOLOGICAL ACCUMULATION Biological and medical sciences BODY BOGAVANTE COMBUSTIBLE COMBUSTIBLES CONTAMINACION DEL AGUA CONTAMINATION CRUSTACEANS DECAPODS DIESEL FUELS DIGESTIVE SYSTEM ECOLOGICAL CONCENTRATION ENDOCRINE GLANDS ENERGY SOURCES ENVIRONMENTAL EFFECTS ENVIRONMENTAL SCIENCES Fish and seafood industries Food contamination & poisoning Food industries FOSSIL FUELS FUELS Fundamental and applied biological sciences. Psychology GAS OILS GLANDS HIGIENE DE LOS ALIMENTOS HOMARD HYDROCARBONS HYGIENE DES ALIMENTS INVERTEBRATES LIQUID FUELS LIVER LOBSTERS ODOR ORGANIC COMPOUNDS ORGANOLEPTIC PROPERTIES ORGANS PANCREAS PETROLEUM PETROLEUM FRACTIONS PETROLEUM PRODUCTS POLLUTION POLLUTION DE L'EAU POLYCYCLIC AROMATIC HYDROCARBONS RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT Shellfish WATER POLLUTION |
| title | Tainting and depuration of taint by lobsters (Homarus americanus) exposed to water contaminated with a No. 2 fuel oil: relationship with aromatic hydrocarbon content in tissue |
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