نویسندگان
1 گروه بیوشیمی و تغذیه دانشکده پزشکی، دانشگاه علوم پزشکی و خدمات بهداشتی درمانی همدان، همدان، ایران
2 گروه علوم پایه، دانشکده دامپزشکی دانشگاه تهران، تهران–ایران و مرکز تحقیقات سم شناسی و مسمومیت‌های دامی، دانشکده دامپزشکی دانشگاه تهران، تهران–ایران
3 گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی دانشگاه تهران، تهران–ایران
4 گروه بهداشت مواد غذایی، دانشکده بهداشت دانشگاه علوم پزشکی تهران، تهران–ایران
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
BACKGROUND: Antibiotic residue in food is a major concern from a health point of view. Post-slaughter and pre-consumption processing such as cooking could affect residue. OBJECTIVES: The purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. METHODS: Chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. After cooking, tilmicosin amount was determined by HPLC and its reduction percent amount due to cooking was calculated. Sample temperature and weight reduction amount were determined after cooking. RESULTS: Boiling and microwave resulted in significant tilmicosin reduction. In boiling method tilmicosin reduction percentage became more by time increase; however, it was inversely related to tilmicosin initial concentration. There was significant and positive correlation between sample central temperature and tilmicosin reduction percentage. In microwave mehod, tilmicosin reduction percentage was not influenced by time or tilmicosin initial concentration. CONCLUSIONS: Tilmicosin reduces during cooking and its reduction amount is different in various cooking method and, therefore surveillance data obtained from tilmicosin concentrations in raw tissue such as meat are not directly applicable for consumer exposure and dietary intake calculations when the whole cooked product is consumed.
کلیدواژه‌ها [English]
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