Changes in Dieldrin and p,p'-DOE Residues Following Cooking of Channel Catfish-Reference-Cited by-同舟云学术

Changes in Dieldrin and p,p'-DOE Residues Following Cooking of Channel Catfish

Published:1997-03-01 Issue:3 Volume:60 Page:300-304
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

KHANNA NITIN¹,SANTERRE CHARLES R.²,XU DEHAI³,HUANG YAO-WEN¹

Affiliation:

1. 1Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602

2. 2Silliker Laboratories of Ohio, Inc., 1224 Kinnear Road, Suite 114, Columbus, Ohio 43212

3. 3Department of Fisheries and Allied Aquacultures, Auburn University, Auburn, Alabama 36849, USA

Abstract

The influence of cooking (frying, baking, and smoking) on dieldrin and 1,1-dichloro-2,2-bis[4-chlorophenyl]ethylene (DDE) residues in treated channel catfish (Ictalarus punctatus) was determined. Dieldrin and DDE were significantly reduced (P < 0.05) during cooking of catfish by 50 to 65% (dry basis) and 50 to 80%, respectively. Smoking resulted in maximum reduction (82%) of DDE residues, while baking resulted in the least reductions for both dieldrin (50%) and DDE (50%) when compared to the other preparation methods.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/60/3/300/2322018/0362-028x-60_3_300.pdf

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