蒸煮温度对熟鸡中盐酸土霉素残留量的影响

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies Pub Date : 2019-06-12 DOI:10.15835/buasvmcn-asb:2018-0014

R. M. Said, H. Slama

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引用次数: 2

摘要

在115°C下烹饪的样品中的浓度为73.71微克/毫克，降低了49.40%，在145°C下为66.03微克/毫克（降低了54.68%）。在145°C下烘烤20分钟足以破坏鸡肉中几乎55%的初始残留物，因此HCL OTC残留物是可热降解的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Cooking Temperature on Residual Oxytetracycline Hydrochloride in Cooked Chicken

The concentration in samples cooked at 115 ° C is of 73.71 μg/mg either 49.40% reduction and a145 ° C is 66.03 μg/mg representing a 54.68% reduction. Bake at 145 ° C during 20 minutes is enough to destroy almost 55% of the initial quantity of residues in chicken hence HCL OTC residues are degradable thermo.

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来源期刊

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies

自引率

0.00%

发文量

审稿时长

8 weeks