Toxins occurring in fish, Crustacea and shellfish - a review

• Autorzy: Wysok B. , Uradzinski J. , Gomolka-Pawlicka M.

Warianty tytułu

PL

Toksyny wystepujace w rybach, skorupiakach i mieczakach - artykul przegladowy

• Języki publikacji: EN

Abstrakty

EN

It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose risk to consumer’s health since they contain a variety of toxins. In addition, the risk is magnified by the fact that those toxins are usually thermo-resistant and cannot be eliminated by such treatments as cooking.

PL

Powszechnie wiadomo, że ryby są wartościowym składnikiem diety człowieka, albowiem są cennym i pożądanym źródłem białka oraz wielonienasyconych kwasów tłuszczowych. Skorupiaki i mięczaki spożywane są głównie ze względu na swoje wartości sensoryczne, poza tym mają podobne wartości odżywcze, jak również zawierają cynk usprawniający funkcjonowanie układu nerwowego. Jednakże ryby, skorupiaki i mięczaki mogą stanowić ryzyko dla zdrowia konsumenta, bowiem zawierają różne toksyny. A ryzyko to potęguje fakt, że toksyny te są często termostabilne i nie mogą zostać wyeliminowane poprzez takie zabiegi jak gotowanie.

Słowa kluczowe

EN

food product; crustacean; fish; human diet; shellfish; human nutrition; occurrence; toxin

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.5-10,ref.

Twórcy

autor

Wysok B.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-718 Olsztyn, Poland

autor

Uradzinski J.

autor

Gomolka-Pawlicka M.

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