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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SPRING 2015 , Volume 12 , Number 46; Page(s) 61 To 71.
 
Paper: 

EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT

 
 
Author(s):  HESHMATI A., KAMKAR A.*, SALARAMOLI J., HASSAN J., JAHED GH.
 
* FOOD CONTROL AND HYGIENE DEPARTMENT, FACULTY OF VETERINARY MEDICINE, TEHRAN UNIVERSITY, TEHRAN, IRAN
 
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.

 
Keyword(s): TYLOSIN, DRUG RESIDUE, ANTIBIOTIC, HPLC, FRYING
 
 
References: 
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Click to Cite.
APA: Copy

HESHMATI, A., & KAMKAR, A., & SALARAMOLI, J., & HASSAN, J., & JAHED, G. (2015). EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 61-71. https://www.sid.ir/en/journal/ViewPaper.aspx?id=407816



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. 2015 [cited 2021May14];12(46):61-71. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407816



IEEE: Copy

HESHMATI, A., KAMKAR, A., SALARAMOLI, J., HASSAN, J., JAHED, G., 2015. EFFECT OF DEEP-FRYING PROCESSING ON TYLOSIN RESIDUE IN MEAT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(46), pp.61-71. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407816.



 
 
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