Volume 12, Issue 46 (2015)
FSCT 2015, 12(46): 61-71 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of deep-frying processing on tylosin residue in meat
Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5. FSCT 2015; 12 (46) :61-71
URL: http://fsct.modares.ac.ir/article-7-6126-en.html
URL: http://fsct.modares.ac.ir/article-7-6126-en.html
Abstract: (3958 Views)
Major data about antibiotic residues in food limited to raw material. Because food was cooked before consumption, it’s necessary to assess effect of heat treatment on antibiotic residues. The goal of this study is to evaluate effect of frying on tylosin residue in meat. Tylosin was added in three levels 4, 8 and 16 µg to 20 g minced meat samples and they were fried at 180 oC during 3, 5 and 7 min. Tylosim amount was measured before and after frying by HPLC and tylosin reduction percent, samples center temperature and their weight reduction percent were determined after frying. In all treatments tylosin in fried samples was significantly less than raw samples (p< 0.05). Tylosin reduction (%)amount had significant and positive correlation with frying time, sample weight percent and center temperature. By increasing frying time, weight and tylosin lost and center temperature reductions have been increased. Although frying resulted in tylosin residue reduction in meat, it isn’t grantee for this goal therefore it is necessary to reduce tylosin residue in meat by its correct consumption in animals and withdrawal period consideration.
Received: 2012/05/20 | Accepted: 2013/01/20 | Published: 2014/06/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |