Open AccessEffect of Cooking Temperature on Residual Oxytetracycline Hydrochloride in Cooked Chicken
Author(s) -
Ramdane Mohamed Said,
Houssem Slama
Publication year - 2019
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. animal science and biotechnologies
Language(s) - English
Resource type - Journals
eISSN - 1843-536X
pISSN - 1843-5262
DOI - 10.15835/buasvmcn-asb:2018-0014
Subject(s) - oxytetracycline , chemistry , hydrochloride , food science , residual , chromatography , mathematics , biochemistry , antibiotics , algorithm
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.