Tetrodotoxin-accumulation of puffer fish (Legocephalus lunaris) and minimization of the toxin in the puffer fish filets | |
| Author | Wikrommanas Auawithoothij |
| Call Number | AIT Diss. no.FB-12-03 |
| Subject(s) | Tetraodontidae Marine toxins |
| Note | A dissertation submitted in partial fulfillment of the requirement for the degreeof Doctor of Philosophy in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Dissertation ; no. FB-12-03 |
| Abstract | Tetrodotoxin (TTX) is a non-protein neurotoxinpresents in puffer fish. It hasahigh affinity towardsselectively block voltage-sensitive Na+ionchannelsand can cause death in consumers.TTX-extraction method was modified to use in determination of TTX in puffer fish by Liquid chromatography mass spectrometer tandem(LC/MS/MS). The TTX-determination method was validated for representingaccuracy and precision with limit of detection (LOD) 11 ppb and limit of quantitation (LOQ) 29 ppb. This method was used for study on TTX-accumulation of puffer fish Lagocephaluslunarisaround Chang Island in The gulf of Thailand. It appeared that musclesof male and female normally accumulateshigher TTXthan skin and male internal organs. However, female internal organsaccumulation was accounted as highest TTXof all. Furthermore, accumulation was seen to be higher during the periods fromFebruary to March and August to October, meanwhile the low peaks of TTX-accumulation were found in April, July and November. This TTX-accumulationis relatedto onlyShewanella putrefaciences,isolated from the internal organs. Theaverage TTX-accumulation directly varied to number of the bacterium periodically, year-round but did not relateto any other isolated bacteria. Therefore, S.putrefaciensisamajor species affecting TTX-accumulation of puffer fish L. lunaris. The TTX in puffer fish filets were examined on the basis of minimalheat, acetic acid and calcium hydroxide. The results indicates that heating the filets at230 °C and soaking with solutions of acetic acid and calcium hydroxide at 0.1% minimized TTX in the puffer fish filets. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Dissertation ; no. FB-12-03 |
| Type | Dissertation |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Rakshit, Sudip Kumar;Yakupitiyage, Amararatne;Anal, Anil Kumar |
| Scholarship Donor(s) | Ministry of Agriculture and Cooperatives(MOAC), Thailand;AIT Fellowship |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2012 |