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頁籤選單縮合
題名 | Effects of Cooking and Processing on Oxytetracycline Residues in Chicken Bones and Muscle Tissues=烹煮及加工對雞骨及雞肉中殘留之羥四環素之影響 |
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作者 | 許順堯; | 書刊名 | 中國農業化學會誌 |
卷期 | 35:5 1997.10[民86.10] |
頁次 | 頁573-579 |
分類號 | 473.6 |
關鍵詞 | 羥四環素; 雞肉; 雞骨; 加工; 烹煮; Oxytetracycline; Chicken meat; Bones; Cooking; Processing; |
語文 | 英文(English) |
中文摘要 | Raw muscle tissues and wet-milled bones incurred with 10.9~12.1 ppm and 9.3~41.7 ppm, respectively, of oxytetracycline (OTC), were used to manufacture meat patties, cans and hamburger cooked using four methods. Results showed that the OTC residues in the chicken bones and muscle tissues could be completely degraded in cans by autoclaving at 121℃ for 60 min., but could only be partially degraded using the other heating methods. Broiling and stir-frying degraded 39~48% of the OTC in chicken muscle tissues and 8~34% of the OTC in the hamburgers. Microwaving and deepfrying degraded 53~75% of the OTC in the muscle tissues and 42-61% of the OTC in the hamburgers. The OTC residues in the muscle tissues were more labile to heat degradation than were the bones. |
英文摘要 | 以含10.9~12.1 ppm羥四環素(OTC)之雞肉及9.3~41.7 ppm OTC之雞骨加工製 成肉餅、肉罐頭及漢堡,並以四種方法烹煮。結果顯示雞肉及雞骨中之OTC在121℃加熱6 分鐘可完全被破壞,但在其他加熱方法中只被部分破壞。烤及炒可破壞雞肉中39-48%的 OTC及漢堡中8-34%的OTC。微波及油炸可破壞雞肉中53~75%的OTC及漢堡中42~61%的OTC。 雞肉中的OTC比雞骨中的OTC較易遭到熱破壞。 |
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