EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT

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HESHMATI A.; KAMKAR A.; SALARAMOLI J.; HASSAN J.; JAHED GH.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:46 Page(s): 61-71

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Title

EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT

Author(s)

Keywords

TYLOSINQ2

DRUG RESIDUEQ2

ANTIBIOTICQ2

HPLCQ2

FRYINGQ2

Abstract

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 mg to 20 g minced meat samples and they were fried at 180oC 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.

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APA: Copy

HESHMATI, A., KAMKAR, A., SALARAMOLI, J., HASSAN, J., & JAHED, GH.. (2015). EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 61-71. SID. https://sid.ir/paper/72257/en

Vancouver: Copy

HESHMATI A., KAMKAR A., SALARAMOLI J., HASSAN J., JAHED GH.. EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(46):61-71. Available from: https://sid.ir/paper/72257/en

IEEE: Copy

A. HESHMATI, A. KAMKAR, J. SALARAMOLI, J. HASSAN, and GH. JAHED, “EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 46, pp. 61–71, 2015, [Online]. Available: https://sid.ir/paper/72257/en

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