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題名 | Influence of Processing Methods on Chlorotetracycline Residue in Chicken Muscle Tissue=加工方法對雞肉中殘留氯四環素之影響 |
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作者 | 許順堯; Hsu, S. Y.; Epstein,R. L.; |
期刊 | 食品科學 |
出版日期 | 19960600 |
卷期 | 23:3 1996.06[民85.06] |
頁次 | 頁321-325 |
分類號 | 473.6 |
語文 | eng |
關鍵詞 | 氯四環素; 雞肉; 烹調; 加工; Chlortetracycline; Chicken muscle tissue; Cooking; Processing; |
中文摘要 | 本研究在探討烹調及加工對雞肉中殘留之氯四環素(CTC)之影響。以含1.1ppm及13ppm CTC之雞肉,經六種方法烹調及加工成製品。結果低劑量組產品之殘藥濃度下降至無法檢出。烤、微波、炒和油炸可減少高劑量組肉中54~79%之氯四環素。製成大香腸可減少高劑量組肉中85%之氯四環素,製成肉罐則可完全破壞肉中殘留之氯四環素。此結果指出CTC經高度加熱,如121℃、60分鐘時,可被完全破壞。但其他常用之烹調及加工方法,則無法被用來完全破壞雞肉中殘留之氯四環素。 |
英文摘要 | The purpose of this study is to investigate the effect of cooking and processing on chlorotetracycline (CTC) residue in chicken muscle tissues. Raw chicken muscle tissues incurred with 1.1 and 13 ppm, respectively, of CTC were cooked or processed by six methods. The CTC residues in the low-dosage group were reduced to trace in cooking or processing. Broiling, microwaving, stir-frying and deep-frying reduced 54~79% of CTC residues in the high-dosage group. Processing the chicken muscle tissues into bologna-type product reduced 85% of CTC residue, while canning process completely degraded all of the CTC residue in the high-dosed chicken muscle tissues. The results indicated that severe heating, such as at 121℃ for 60 minutes, can degrade CTC residue to its completion. However, heating by the other commonly-used cooking or processing methods should not be dependent on for degrading all CTC residue in chicken meat. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。