Effect of Ordinary Cooking Procedures on Tetracycline Residues in Chicken Meat
Effect of Ordinary Cooking Procedures on Tetracycline Residues in Chicken Meat
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DOI：
10.6227/jfda.2013210110
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发表时间：
2013-03-01
影响因子：
3.6
通讯作者：
Mehaya, Fathy M.
中科院分区：
文献类型：
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作者：
Abou-Raya, Salah H.;Shalaby, Ali R.;Mehaya, Fathy M.
四环素类抗生素在家禽生产中的大量滥用导致其残留存在于人类食用的可食用组织中，造成健康威胁。因此，烹饪条件下鸡肉组织中TC残留的稳定性是一个重要的研究领域，它提供了有关健康安全方面的有价值的信息。本研究旨在探讨不同烹调方法对鸡肉中总胆固醇含量的影响，并确定使鸡肉更安全食用所需的烹调时间。采用水煮、烘烤和微波加热3种不同的烹调方法对含有TC的鸡胸肉和鸡腿肉进行烹调，并采用高效液相色谱-二极管阵列检测器进行分析。鸡肉中TC残留的损失与烹调程序、烹调时间和TC添加剂有关。微波比煮沸和烘烤更有效。随着蒸煮时间的延长，TC残留的损失增加。强力霉素是最热稳定的TC，而土霉素是最热不稳定的。微波、煮沸和烘烤破坏90%初始TC水平所需的时间分别为23.9、53.2和101.6 min。一般来说，足够的烹饪温度和时间可以对TC残留物的损失产生显着影响，并为消费者提供额外的安全边际。
The abundant misuse of tetracyclines (TCs) in poultry production results in the presence of their residues in edible tissues, intended for human consumption, causing a health threat. Hence, the stability of TC residues in chicken tissues under cooking conditions is an important research area, which provides valuable information related to health safety aspects. This study aimed to present the changes by different cooking processes on TCs in chicken meat, and determine the cooking time required to make the cooked sample safer for consumption. Chicken breast and thigh incurred with TC were cooked by boiling, roasting and microwaving for-different durations of time and analyzed by high-performance liquid chromatography with diode array detection. The losses of TC residues in chicken meat were depended upon the cooking procedure, cooking time and TC agents. Microwaving was more effective than boiling and roasting. The losses of TC residues increased with prolonged cooking time. Doxycycline was the most heat stable of TCs, while oxytetracycline was the most heat labile. The time required to destroy 90% of the initial TC level was 23.9, 53.2 and 101.6 min for microwaving, boiling and roasting, respectively. Generally, sufficient cooking temperature and time can have a significant effect on the losses of TC residues and provides an additional margin of safety for consumers.