اثرات فرآیندهای کباب کردن و مایکروویو در pH های مختلف بر میزان بقایای انروفلوکساسین، اکسی تتراسایکلین و سولفادیازین در گوشت مرغ

نویسندگان
محمدتقی حیدریان 1
محمدرضا خانی 2
اشکان جبلی جوان 3
علیرضا رحمن 2
1 دانشجوی دکتری تخصصی گروه بهداشت مواد غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار گروه علوم و صنایع غذایی و بهداشت مواد غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
3 دانشیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشگاه سمنان، سمنان، ایران
10.22034/FSCT.20.137.1
چکیده
تحقیق حاضر با هدف ارزیابی اثرات فرآیندهای حرارتی کباب کردن و مایکروویو همراه با تغییر pH بر میزان بقایای سه آنتی‌بیوتیک پرمصرف انروفلوکساسین، اکسی تتراسایکلین و سولفادیازین در گوشت مرغ مورد بررسی قرار گرفت. برای این منظور، ابتدا سه آنتی‌بیوتیک مورد نظر در مقادیر 4 برابر حد مجاز باقیمانده به نمونه‌های گوشت سینه مرغ افزوده شد. نمونه‌های گوشت حاوی بقایای هر آنتی‌بیوتیک به طور جداگانه در دو pH 5/8 و 4/8 تحت تیمارهای کباب کردن (در دمای 200 درجه سانتیگراد به مدت 30 دقیقه) و مایکروویو (در دمای 100 درجه سانتیگراد به مدت 3 دقیقه) قرار گرفت. سپس میزان باقیمانده هر یک از آنتی‌بیوتیک‌ها با روش کروماتوگرافی مایع با عملکرد بالا (HPLC) همراه با رنگ سنجی و ارزیابی میزان افت پخت مورد بررسی قرار گرفت. نتایج نشان داد که هر دو تیمار توانستند میزان بقایای آنتی بیوتیکی را به طور معنی داری کاهش دهند اما هر دو فرآیند در pH 4/8 نسبت به 5/8 موثرترتر بودند. بیشترین میزان کاهش باقیمانده آنتی­بیوتیک در pH 4/8 در هر دو تیمار مایکروویو و کباب کردن در باقیمانده اکسی تتراسایکلین به ترتیب با 76/2 و 72/4 درصد کاهش مشاهده گردید. تیمارهای کباب کردن و مایکروویو سبب کاهش شاخص L* شدند اما شاخص a* در کباب کردن کاهش و در مایکروویو افزایش یافت و شاخص b* در مایکروویو افزایش داشته اما در کباب کردن تغییر معنی داری نداشت. همچنین میزان افت پخت در کباب کردن در محدوده 58 تا 71 درصد بیشتر از مایکروویو در محدوده 48 تا 62 درصد بدست آمد. در نهایت می توان تیمار مایکروویو را توام با کاهش pH گوشت مرغ به 4/8 به عنوان تیمار برتر جهت کاهش بقایای آنتی بیوتیکی معرفی نمود.
کلیدواژه‌ها
گوشت مرغ
باقیمانده آنتی‌بیوتیک
کروماتوگرافی مایع
کباب کردن
مایکروویو

موضوعات

عنوان مقاله English

The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat

نویسندگان English

Mohammadtaghi Heydarian 1
Mohammadreza Khani 2
Ashkan Jebelli Javan 3
Alireza Rahman 2
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
3 Associate Professor, Department of Food Hygiene and Quality Control, Semnan University, Semnan, Iran
چکیده English

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.

کلیدواژه‌ها English

Chicken meat
Antibiotic residue
Liquid chromatography
Roasting
Microwave
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