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The effect of two methods cooking of boiling and microwave on tylosin residue in chicken meat
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A Heshmati   , A Kamkar * , J Salaramoli , J Hassan , Gh Jahed |
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Abstract: (8005 Views) |
| Background and objective: Antibiotic residue in food had made different concerns. Antibiotic residue may change during food processing before consumption especially cooking. The goal of this research is to determine the effect of two methods cooking of boiling and microwave on tylosin residues in meat.
Materials and Methods: Tylosin was added to minced meat samples in three level 200, 400 and 800 ppb and samples were cooked by boiling (10, 20 and 30 min)and microwave (1, 1.5 and 2 min). Tylosim amount was measured before and after cooing by HPLC and its reduction percent amount was calculated.
Results: In all treatments tylosim amount of cooked samples was significantly less than that of raw sample (p<0.05). However tylosin reduction percent amount was significantly increased by boiling and microwave time increment, tylosin first amount had no effect on its reduction in microwave method but its effect is in verse in boiling method. Overall interaction effect of cooking time and tylosin first amount on its reduction percent amount in meat was significance in boiling method and insignificant in microwave method.
Conclusion: Although cooking result in reduction of tylosin residue in meat and its reduction amount in boiling is more than that in microwave, it isn’t grantee for tylosin reduction and it is necessary to reduce tylosim in meat by its correct consumption in animals and withdrawal time consideration.
Keywords: Tylosin, Drug residue, Cooking, HPLC, Microwave |
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| Keywords: Tylosin, Drug residue, Cooking, HPLC, Microwave |
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Full-Text [PDF 509 kb]
(2938 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/08/6 | Published: 2013/05/15
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