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The aim of this study was to investigate the effects of washing with tap water and different cooking process on residue levels of shrimp treated with 4-hexylresorcinol. Dipping solutions of 4-hexylresorcinol in five different concentrations (5-10-50-100-500 ppm) were prepared using distilled water. The shrimps were dipped into the solutions for 1-5-10- 30 min.  Half of the samples were washed with tap water. The residue level of 4-hexylresorcinol in all samples were analysed after frying and boiling process. The 4-hexylresorcinol residual levels in unwashed and washed raw, fried and boiled shrimp samples showed linear increases with increasing dipping time and concentration. The best results were obtained for the treatment of 5 and 10 ppm for 1-5-10-30 min.

THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL