Volume 20, Issue 137 (2023)                   FSCT 2023, 20(137): 1-17 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Heydarian M, Khani M, Jebelli Javan A, Rahman A. The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat. FSCT 2023; 20 (137) :1-17
URL: http://fsct.modares.ac.ir/article-7-68461-en.html
1- Ph.D. student, Department of Food Hygiene, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Food Science and Technology and Food Hygiene, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran , khanidvm@gmail.com
3- Associate Professor, Department of Food Hygiene and Quality Control, Semnan University, Semnan, Iran
4- Assistant Professor, Department of Food Science and Technology and Food Hygiene, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Abstract:   (785 Views)
The present research aimed to evaluate the effects of roasting and microwave thermal processes along with pH change on the amount of residues of three commonly used antibiotics, enrofloxacin, oxytetracycline and sulfadiazine in chicken meat. For this purpose, first the three antibiotics were added to the chicken meat samples in amounts 4 times the remaining limit. Meat samples containing residues of each antibiotic were subjected to roasting (at 200 °C for 30 minutes) and microwave (at 100 °C for 3 minutes) treatments at pH 5.8 and 4.8. Then, the residual amount of each of the antibiotics was investigated by high-performance liquid chromatography (HPLC) along with colorimetry and evaluation of cooking loss. The results showed that both treatments were able to significantly reduce the amount of antibiotic residues, but both processes were more effective at pH 4.8 than 5.8 (P<0.05). The highest amount of reduction of antibiotic residue at pH 4.8 in both microwave and roasting treatments was observed in oxytetracycline residue with 76.2 and 72.4% respectively. Roasting and microwave treatments decreased L* index, but a* index decreased in roasting and increased in microwave, and b* index increased in microwave, but there was no significant change in roasting. Also, the amount of cooking loss in roasting in the range of 58 to 71% was more than that of microwave in the range of 48 to 62% (P<0.05). Finally, microwave treatment can be introduced along with reducing the pH of chicken meat to 4.8 as the best treatment to reduce antibiotic residues.
Full-Text [PDF 574 kb]   (416 Downloads)    
Article Type: Original Research | Subject: Meat and Products Technology
Received: 2023/04/12 | Accepted: 2023/06/26 | Published: 2023/05/31

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.