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We analyzed the content of four arsenic species (As (III), As (V), MMA, DMA) and total arsenic in dried seafood. The pretreatment conditions were optimized. HPLC-HG-AFS was used in arsenic speciation analysis. The linearity of the four standard operating curves was good, the linear ranges were all 0-100.0 µ g/L, and the correlative coefficients were between 0.996 1 and 0.998 l. The detection limits of As(III), As(V), MMA and DMA were 0.76-1.05 µg/L respectively. The relative standard deviations (RSD)were 1. 11%-A. 16% (re = 6). The addition recovery rates were 96. 7%-110. 9%. The total arsenic content was determined using atomic fluorescence spectrometry (AFS) and inductively coupled plasma-optical emission spectroscopy (ICP-OES) . Comparison of data analysis showed that AFS was simple with low detection limit and high precision, and was more suitable for determination of total arsenic in dried seafood. The linear range of standard operating curve was 0-100.0 µ g/L. The correlative coefficient was 0. 998 3, the detection limit was 0. 45 H-g/L. The addition recovery rates of the two samples were 87.7%-120.3%. [ABSTRACT FROM AUTHOR]

Controlling the growth of food-borne pathogens in foodstuffs is important to enhance food safety and promote higher food safety standards. A number of naturally occurring compounds (e.g., bacteriocins and plant-derived compounds) have been widely reported to be safe and effective antimicrobial agents against spoilage and food-borne pathogenic bacteria. The aim of the present work was to evaluate the antibacterial potential of a semi-purified preparation (SPP) containing bacteriocin from Bacillus velezensis BUU004, a mixture of lemongrass (Cymbopogon citratus (DC) Stapf.), chili spur pepper (Capsicum frutescens L.) extracts, and their combination to control the growth of Escherichia coli and Salmonella Typhimurium in dried, crushed, and seasoned squid during 28 d of storage. The mixed herb extracts (160 mg/mL) showed stronger inhibitory activity against E. coli and S. Typhimurium than the SPP (800 AU/mL) from B. velezensis BUU004. Interestingly, the combination of SPP from B. velezensis BUU004 and the mixed herb extracts substantially decreased the numbers of both pathogens in dried seasoned squid during storage as compared to that observed with the individual additives. The bactericidal activity of the SPP from B. velezensis BUU004 in combination with the mixed herb extracts against the food-borne pathogens involved cell lysis as ruptured cell walls were observed by a scanning electron microscopy. Therefore, the SPP from B. velezensis BUU004 combined with the mixed herb extracts offers tremendous advantages as a novel, safe, natural, and effective way to improve the biosafety of dried seafood products. [ABSTRACT FROM AUTHOR]

In this study, COI and 16S rRNA genes were used to molecularly identify dried seahorse and pipefish sold on the Chinese market. One hundred and ninety-eight products, including 168 seahorse and 30 pipefish, were collected from dried seafood sellers in Zhanjiang (Guangdong province, China) and analyzed. Overall, the study identified 5 different species: Hippocampus trimaculatus , H. spinosissimus and H. kelloggi in seahorse products and Solegnathus hardwickii and S. spinosissimus in pipefish products. All the aforesaid species were randomly sold under the generic umbrella term of Hai ma (海马) (seahorse) and of Hai long (海龙) (pipefish) irrespectively of the price. The present study supports the main pathways of seahorse and pipefish exploitation already described in the literature and confirms previous concerns about the impact that illegal and not regulated trade could have on syngnathids. In particular, the huge economic value of dried products seems to represent the strongest incentive to fishing despite the presence of a legislative framework aimed at managing the wild population of seahorse and pipefish. A proper description on the label, comprising at least the scientific denomination and a "recognizable" Chinese commercial name, is needed to avoid deception of consumers and bypassing of official controls. • Molecular identification of dried seahorse and pipefish products has been performed • Three species of seahorse and two species of pipefish have been identified • All the products were sold under the generic term of Hai ma (海马) and of Hai long (海龙) - Illegal and not regulated trade still affect syngnathids species. [ABSTRACT FROM AUTHOR]

Drying is a traditional and important seafood processing technology. Lipid oxidation is one concern during the processing and storage of dried seafood products. Various factors including pretreatment, drying method, and storage conditions can have an impact on the oxidative stability of dried seafood products. Influence of these factors on the oxidative stability of dried seafood products as well as the possible mechanisms are reviewed. This review could serve as a reference for the production and research of dried seafood products. [ABSTRACT FROM AUTHOR]

Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was established for simultaneous quantification of four common mycotoxins (aflatoxin B1 (AFB1), T-2 toxin (T-2), ochratoxin A (OTA) and deoxynivalenol (DON)) in dried shrimp, dried fish and dried mussel products. Mycotoxins were extracted from dried seafood samples by acetonitrile/water (85/15, v/v), subjected to ultrasound for 60 min at 20 °C and cleaned up by defatting with n-hexane. The sample matrix affected the linearity of detection (R2 ≥ 0.9974). The limit of detection (LOD) and limit of quantification (LOQ) in dried seafood products varied from 0.1 to 2.0 µg·kg−1 and 0.3 to 5.0 µg·kg−1, respectively. The method was validated by spiking samples with specific mycotoxin levels, and the recoveries, intra-relative standard deviation (RSDs) and inter-RSDs ranged between 72.2–98.4%, 2.8–10.6%, and 5.5–15.4%, respectively. This method was used to analyze 40 dried seafood products purchased from the Zhanjiang seafood market. Results of this product sampling showed that while no DON was detected, AFB1, T-2 and OTA were detected in 30.8%, 17.5% and 33.3% of the samples, respectively. AFB1, T-2 and OTA concentrations varied at 0.58–0.89, 0.55–1.34 and 0.36–1.51 µg·kg−1, respectively. Relatively high frequency of contamination and the presence of AFB1, OTA and T-2 residues indicate the need to monitor mycotoxins in dried seafood products.

Rehydration capacity, water distribution, and microstructure of sea cucumbers subjected to ultrasound-assisted rehydration (UAR) were investigated. Rehydration ratio and water holding capacity (WHC) were found to increase when ultrasound power was increased from 100 W to 300 W, to increase when ultrasound frequency was decreased from 45 KHz to 28 KHz. Nuclear magnetic resonance analysis revealed that water mobility increased with increasing ultrasound power, resulting in more immobilized water and free water, which facilitated better and faster water uptake. Analysis of scanning electron microscope micrographs revealed that with the accelerated water uptake, sea cucumber swelled faster and formed a structure with higher porosity which increased water uptake even faster and led to an accelerated rehydration and higher WHC. Combined with UAR, the rehydration efficiency of dried sea cucumber was increased 12-fold, and 44 h were saved in the rehydration procedure without any negative effect on texture. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90 °C) on the physico-chemical and microstructural properties of foam-mat-dried shrimp powder. Physico-chemical properties such as moisture content, water activity, solubility, water binding capacity (WBC), and color of the powder were determined. The experimental results showed that as the temperature increased, the moisture content, water activity, and WBC of the samples decreased. However, their solubility increased significantly (p < 0.05). Furthermore, the total color difference (Δ E ) increased by increasing temperature, yet decreased at 90 °C. The SEM images indicated as the drying temperature increased, the mat structure porosity increased, too, especially at 90 °C. Industrial Relevance The demand for ready-to-eat (RTE) and/or ready-to-cook (RTC) meals is gradually growing because they are easy to prepare. The dried shrimp powder can be used for producing formulated seafood and other food products such as soups, sauce, snacks, etc. to increase the protein content and improve the nutritional value of them. Fish and shrimp soup mixes and snacks are examples of dried RTE products. They are popular in Asian countries, due to easy transportation, quality, stability, and long shelf life. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different doses of UV-C light at 253.7 nm (0–18 kJ/m2) on the reduction of Escherichia coli, Staphylococcus aureus and Bacillus cereus in contaminated seasoned dried filefish (Thamnaconus modestus) and sliced squid (Todarodes pacificus) surfaces and sensory quality. The counts of all three bacteria were significantly (P < 0.05) reduced by the increase of UV-C dosage. E. coli, S. aureus and B. cereus on filefish with 18 kJ/m2 of UV-C maximally reduced by 2.70, 2.55 and 2.57 log CFU/g, respectively; however, on the sliced squid using the same UV dose reduced the same bacteria by 1.35, 0.54 and 1.05 log CFU/g, respectively. However, the results suggest that 6 to 9 kJ/m2 of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality. However, S. aureus levels on sliced squid will require a combination of UV-C light and chemical treatment. [ABSTRACT FROM AUTHOR]

In this study, the degreasing technology using alkaline lipase hydrolysis for Chinese dried shrimp (Acetes chinensis) was investigated, with the purpose of decreasing lipid oxidation during dried shrimp preservation. The salt, moisture, and lipid contents of the shrimp were 6.01, 32.51, and 2.95%, respectively. The optimum enzymatic hydrolysis condition for effective decrease of shrimp lipid was obtained: lipase concentration 40 U/mL, pH 10, soaking time 60 min, soaking temperature 30°C, and shrimp/liquid ratio 1:20 (w:v). Under this optimum condition, the residual lipid of the shrimp was reduced to 2.28%, and the degreasing rate reached 49%. During 30-day preservation, the thiobarbituric acid-reactive substances (TBARS) value (0.185 mg/kg of dried shrimp and 0.131 mg/kg of degreased dried shrimp at Day 30) of degreased shrimp was lower than the shrimp without degreasing, indicating alkaline lipase hydrolysis could effectively prevent lipid oxidation and inhibit oxidative rancidity during dried shrimp preservation. [ABSTRACT FROM AUTHOR]

Gwamegi (half-dried Pacific herring or Pacific saury) and semi-dried squid are not subject to any heat treatment during processing, and can become contaminated with norovirus (NoV). This study investigated the effects of gamma irradiation (0, 3, 5, 7, and 10 kGy) on the inactivation of murine norovirus-1 (MNV-1) and the survival of MNV-1 in Gwamegi and semi-dried squid samples following their irradiation and storage at 10 °C for 7 days. The overall reductions of MNV-1 in Gwamegi were 0.66, 0.88, 1.31, and 1.66 log 10 PFU/ml by 3, 5, 7, and 10 kGy irradiation, respectively. The overall reductions of MNV-1 in semi-dried squid were 0.59, 0.88, 1.36, and 1.81 log 10 PFU/ml by 3, 5, 7, and 10 kGy irradiation, respectively. There was an approximate 1 log 10 reduction in viral load for all irradiated samples stored at 10 °C for 7 days at doses of 3, 5, 7, and 10 kGy including non-irradiated samples. Our findings suggest that gamma irradiation using a dose ≥7 kGy could be effective in reducing MNV-1 titers by more than 1 log 10 PFU/mL (>90%) in half-dried seafood products, without any concomitant changes in color and sensory evaluation. [ABSTRACT FROM AUTHOR]

Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia. [ABSTRACT FROM PUBLISHER]

A reliable liquid chromatography–tandem mass spectrometry (LC–MS/MS) method was developed for simultaneous determination of nine mycotoxins, i.e., aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), ochratoxin A (OTA), zearalenone (ZEN), T-2 toxin, HT2 toxin and deoxynivalenol (DON), in fresh fish (muscle and entrails) as well as dried seafoods. Special focus was given to sample pretreatment which is crucial for an accurate and reliable analytical method. With regards to the high complexity of the matrices, extraction solvent, time, and temperature as well as clean-up cartridges were optimized to improve extraction efficiency and reduce matrix effects. The optimum procedure included ultrasound-assisted extraction with acetonitrile/water/acetic acid (79/20/1, v/v/v) at 40 °C for 30 min, defatting with n-hexane and purification by Oasis HLB cartridges. The method was further validated by determining the linearity ( R 2 ≥ 0.9989), sensitivity (limit of detection ≤2 μg/kg, limit of quantitation ≤3 μg/kg), recovery (72.2–119.9%) and precision (≤18.3%) in muscle and entrails of fresh crucian carp ( Carassius carassius ) as well as dried fish products. The method was proven to be suitable for its intended purposes. Mycotoxins of OTA, ZEN and AFB2 have been found in fresh fish and dried seafoods for the first time. [ABSTRACT FROM AUTHOR]

There is a growing need to identify shark products in trade, in part due to the recent listing of five commercially important species on the Appendices of the Convention on International Trade in Endangered Species (CITES; porbeagle, Lamna nasus, oceanic whitetip, Carcharhinus longimanus scalloped hammerhead, Sphyrna lewini, smooth hammerhead, S. zygaena and great hammerhead S. mokarran) in addition to three species listed in the early part of this century (whale, Rhincodon typus, basking, Cetorhinus maximus, and white, Carcharodon carcharias). Shark fins are traded internationally to supply the Asian dried seafood market, in which they are used to make the luxury dish shark fin soup. Shark fins usually enter international trade with their skin still intact and can be identified using morphological characters or standard DNA-barcoding approaches. Once they reach Asia and are traded in this region the skin is removed and they are treated with chemicals that eliminate many key diagnostic characters and degrade their DNA (“processed fins”). Here, we present a validated mini-barcode assay based on partial sequences of the cytochrome oxidase I gene that can reliably identify the processed fins of seven of the eight CITES listed shark species. We also demonstrate that the assay can even frequently identify the species or genus of origin of shark fin soup (31 out of 50 samples). [ABSTRACT FROM AUTHOR]

Sea buckthorn fruit juice powder was developed in order to assess the shelf stability by spray drying process. The developed product was packed in paper foil polyethylene pouch, sealed under different modified atmosphere packaging conditions, viz. air, CO2, N2 and vacuum, and stored at room temperature. Physicochemical properties of juice powder show that the sugars significantly increased, while vitamins C and E, total phenols, carotenoids and anthocyanins significantly reduced during storage at the above conditions. Moisture, bulk density, solubility, dispersibility and browning exhibited slight insignificant changes. Sensory properties of stored juice powder show that the vacuum-packed samples recorded highest organoleptic scores and air-packed samples showed least scores. Microbiological properties show that the product exhibited nil microbial growth and they were acceptable up to a period of 8 months. Vacuum-stored samples exhibited superior qualities when compared to air-, CO2- and N2-stored samples in terms of physicochemical, sensory and microbiological properties. Practical Applications Sea buckthorn fruit juice can be converted into powder form and can be utilized throughout the year because of spray drying process. The product stability can be enhanced by adopting modified atmosphere packing as a novel technique; therefore, this study will help the entrepreneur to successfully utilize this product by reconstituting it into juice and further it into products such as jam, ready to serve and squash during off-season period also. This study will find a path to market the product successfully because of its higher shelf stability. [ABSTRACT FROM AUTHOR]

Abstract: A species-specific PCR (polymerase chain reaction) method was developed to identify the 11 sea cucumber species, even in highly processed food samples such as frozen or dried sea cucumbers (beche-de-mer). Universal primers were used for the amplification of 16S rRNA gene in each species. The alignment of the obtained sequences was the basis for the design of 11 species-specific reverse primers located in the 16S rRNA gene region. The developed species-specific PCR method was successfully applied to authenticate species of commercial sea cucumber products. Therefore, this method really provides a simple, fast and reliable protocol for the accurate identification of sea cucumber species, and also can be very useful for correct labeling of commercial products, traceability, and protection of the consumer''s rights. [Copyright &y& Elsevier]

The quality properties of semidried squid treated with high-pressure processing (HPP) were investigated during refrigerated storage. The vacuum-packed semidried squid samples were subjected to 500 MPa for 0 min (HPP-0), 5 min (HPP-5), and 10 min (HPP-10) by using a custom-made high-pressure processor and stored at a refrigerated temperature for 28 d. The populations of indigenous psychrotrophic and mesophilic bacteria were effectively reduced by approximately 1 and 2 log CFU/g at the HPP-10 treatment, respectively. Compared to the control, the bacterial counts in HPP-treated semidried squid samples were maintained at low levels throughout the storage period. The increase in the amounts of dimethylamine (DMA) and trimethylamine (TMA) was more pronounced at the unpressurized control than at the HPP treatments. The production of biogenic amines (BAs) varied with HPP treatment during refrigerated storage. Therefore, the application of HPP may provide a significant improvement in the safety and quality of semidried squid. [ABSTRACT FROM AUTHOR]

Abstract: In this study, diffuse reflectance mid-infrared Fourier transform spectroscopy (DRIFTS), principal components analysis (PCA) and soft independent modeling of class analogy (SIMCA) were performed on the classification of dried sea cucumber samples of the same species from various geographical areas using fingerprint region (1700–600cm−1). A set of 96 individual dried sea cucumbers (Apostichopus japonicus Selenka) grown up in four different geographical regions (Rongcheng, 16 individuals; Weihai, 20 individuals; Yantai, 40 individuals; Dalian, 20 individuals) in East China Sea were analyzed and successfully differentiated into four classes according to the distribution of geographical areas in spite of small differences in IR fingerprints. The result shows that the environmental influencing factor is the key factor contributing to the classification of sea cucumbers. And, this study also demonstrates that DRIFTS is a convenient tool for fast differentiation of seafoods from various geographical areas, such as dried sea cucumber products. [Copyright &y& Elsevier]

Three prepared seafood products for manufacturing a laver (dried seaweed) roll, a traditional and rapidly growing ready-to-eat meal in Korea, were selected and the effects of irradiation treatment for eliminating pathogens of public health significance were investigated. The pathogens tested were Salmonella Typhimurium, Eseherichia coli, Staphylococcus aureus, and Listeria ivanovii. The radiation sensitivity (D10-Values or the dose required to inactivate 90% of a population) of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed. The growth of all four test organisms inoculated (108 CFU/g) into these foods was inhibited by irradiation during 24 h of postirradiation storage regardless of the temperature (10, 20, and 30°C). L. ivanovii was not detected after a 3-kGy treatment, but the other pathogens were not detected following irradiation at 2 kGy. These studies indicated that low-dose irradiation (2 kGy or less) of prepared seafood materials can keep them microbiologically safe before manufacturing a ready-to-eat prepared meal, a laver roll. [ABSTRACT FROM AUTHOR]

Dried sea cucumber must first be soaked in water, then heated and finally left at 20°C for 24 h, this procedure being repeated several times in preparation for cooking. In the case of dried sea cucumber soaked in distilled water, it gradually increased in weight. After full-scale soaking twice, its weight increased to 7.6-fold the original weight, which softened it thoroughly. The water content after this soaking process was 94.5%, which is almost the same as that of raw sea cucumber. During the soaking process, not only was water absorbed, but components of the ingredients of sea cucumber were eluted into the soaking water. Among these components, ash was eluted fastest, next was glycosaminoglycan and last was collagen. In addition to distilled water, rice-washing water, a coarse-tea-infused solution and a potassium carbonate solution were used as the soaking solutions. Sea cucumber absorbed water and swelled in the potassium carbonate solution faster than in the other three solutions. Textural measurements and a sensory evaluation clarified that the softest sea cucumber resulted from the rice-washing water, and the hardest sea cucumber from the coarse tea. [ABSTRACT FROM AUTHOR]

Only N-nitrosodimethylamine (NDMA) was detected when N-nitrosamines (NA) were analysed in seven dried seafood products, either uncooked or cooked. The cooking methods used were a briquet fire, a gas range, an electric oven, a microwave oven, a steam cooker and an electric coil cooker. The contents of NDMA ranged from 1.0 to 46.9 µg kg[sup -1] in uncooked products. When these samples were cooked, regardless of the cooking method, the content of NDMA tended to increase, ranging from 1.1 to 630.5 µg kg[sup -1]. In general, indirect heating such as a steam cooker and a microwave oven, as compared with direct heating such as a gas range and a briquet fire, caused less increase in NDMA during cooking. [ABSTRACT FROM AUTHOR]

SUMMARY: The changes in chemical constituents and physical indices during the processing of dried-seasoned squid using neon flying squid Ommastrephes bartrami and Argentina squid Illex argentinus were investigated. After processing, carbohydrate increased largely in the semi-dried meat and final product, but the increase of reducing sugar occurred only in the final product. An increase in b* value was found during the semi-drying process, implying the occurrence of browning formation. The trimethylamine oxide (TMAO) levels in the two squid were similar, but a marked reduction of TMAO was observed only in the processing of the neon flying squid. The initial amount of free amino acids (FAA) was 7445 ± 326 and 6392 ± 819 mg/100 g of carbohydrate-free dry meat in neon flying squid and Argentina squid, respectively. Proline and taurine were the most predominant constituents. No significant change in the total FAA was found during the processing of Argentina squid. However, the total FAA decreased greatly in neon flying squid. The reductions of FAA were primarily due to the boiling process, followed by the semi-drying process. Two taste amino acids (glutamic acid and alanine) increased in the final product, suggesting that they were supplemented in the seasoning for improving flavor quality. The initial level of adenosine triphosphate and its related compounds (ARC) in neon flying squid was higher. After processing, the total ARC increased significantly in the semi-dried meat and final product, which was associated with the increases of inosine and hypoxanthine. [ABSTRACT FROM AUTHOR]

Abstract: This research was conducted to find the most suitable parameters to separate minerals from irradiated dried shrimps and mussels (0 and 5kGy) for thermoluminescence analysis using density separation and modified acid hydrolysis (at 50°C with continuous agitation) methods. Nonirradiated samples gave TL glow curve of low intensity with peak after 300°C except dried mussel sample, which gave false positive result. This problem was absent in minerals separated by acid hydrolysis. TL ratios of all nonirradiated samples were <0.1 irrespective of method used for mineral separation. Minerals separated from irradiated samples by density separation showed very high intensity of TL glow peak before 200°C, where results from irradiated dried shrimp samples were better because of good availability of minerals. The minerals separated from irradiated samples by acid hydrolysis showed slightly low TL intensity and glow curve peak was found at about 200°C. However, acid hydrolysis method was less laborious and required less sample weight as compared to density separation method. TL ratios of all irradiated samples were >0.1 confirming the quality of minerals on TL discs. [Copyright &y& Elsevier]

Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was established for simultaneous quantification of four common mycotoxins (aflatoxin B1 (AFB1), T-2 toxin (T-2), ochratoxin A (OTA) and deoxynivalenol (DON)) in dried shrimp, dried fish and dried mussel products. Mycotoxins were extracted from dried seafood samples by acetonitrile/water (85/15, v/v), subjected to ultrasound for 60 min at 20 °C and cleaned up by defatting with n-hexane. The sample matrix affected the linearity of detection (R2 ≥ 0.9974). The limit of detection (LOD) and limit of quantification (LOQ) in dried seafood products varied from 0.1 to 2.0 µg·kg−1 and 0.3 to 5.0 µg·kg−1, respectively. The method was validated by spiking samples with specific mycotoxin levels, and the recoveries, intra-relative standard deviation (RSDs) and inter-RSDs ranged between 72.2–98.4%, 2.8–10.6%, and 5.5–15.4%, respectively. This method was used to analyze 40 dried seafood products purchased from the Zhanjiang seafood market. Results of this product sampling showed that while no DON was detected, AFB1, T-2 and OTA were detected in 30.8%, 17.5% and 33.3% of the samples, respectively. AFB1, T-2 and OTA concentrations varied at 0.58–0.89, 0.55–1.34 and 0.36–1.51 µg·kg−1, respectively. Relatively high frequency of contamination and the presence of AFB1, OTA and T-2 residues indicate the need to monitor mycotoxins in dried seafood products. [ABSTRACT FROM AUTHOR]

Thermal conductivities (TC) of fresh and dried squid mantle meat determined using a line source probe method varied from 0.52 to 0.04 w/m°C at 30°C. TC decreased with decreasing moisture. TC data correlated with moisture content by an exponential form equation. [ABSTRACT FROM AUTHOR]