頁籤選單縮合
題 名 | Influence of Processing Methods on Chlortetracycline Residue in Chicken Eggs=加工方法對雞蛋中殘留氯四環素之影響 |
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作 者 | 許順堯; | 書刊名 | 食品科學 |
卷 期 | 23:4 1996.08[民85.08] |
頁 次 | 頁503-508 |
分類號 | 437.715 |
關鍵詞 | 氯四環素; 炒; 白煮蛋; Chlortetracycline; Scrambled egg; Hard-boiled egg; |
語 文 | 英文(English) |
中文摘要 | 本研究在探討水煮及炒對雞蛋中殘留之氯四環素(CTC)之影響。實驗結果顯示水煮可減少蛋中45~79%之氯四環素,炒則可降低蛋中11~24%之氯四環素。此結果指出CTC經烹煮後仍可殘留,而水煮可分解較多之CTC。因此這些烹調方法,無法被用來完全破壞雞蛋中殘留之氯四環素。 |
英文摘要 | The purpose of this study is to investigate the effects of hard-boiling and scrambling on chlortetracycline (CTC) residue in chicken eggs. Results showed that 45~79% of the CTC residue in eggs was reduced in hard-boiling and 11~24% of the cTC was reduced in scrambling. The results indicated that CTC is persistent to cooking treatments, and that hard-boiling degraded more CTC residue than did scrambling. These commonly-used cooking methods should not be depended on for degrading all the CTC residue in eggs. |
本系統中英文摘要資訊取自各篇刊載內容。