Premium
Chlorpyrifos Residues Before and After Cooking of Catfish Fillets
Author(s) -
Wan P.,
Santerre C.R.,
Brown P.B.,
Deardorff D.C.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb14106.x
Subject(s) - chlorpyrifos , catfish , chemistry , residue (chemistry) , food science , gas chromatography , electron capture detector , chromatography , biology , biochemistry , pesticide , fish <actinopterygii> , fishery , agronomy
:In this paper, chlorpyrifos residues were compared before and after frying, smoking or baking and quantified using GC/ECD (gas chromatography/electron capture detector) and ELISA (enzyme‐linked immunosorbent assay) methods. All cooking methods reduced chlorpyrifos by 8 to 52% on a dry basis or 12 to 56% on a fat basis. Frying, which reduced chlorpyrifos residue by 56% on a fat basis was shown to provide the greatest reduction when compared to baking (22%) and smoking (12%). Statistical analysis showed that results from the GC/ ECD and ELISA methods were not significantly different ( p = 0.05).