THE effect OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEA | [Pakistan Journal of Agricultural Sciences • 2021]

Author(s):

1. Semra Gürbüz: Department of Gastronomy and Culinary Arts, Faculty of Tourism, Mardin Artuklu University,Mardin,Turkey

2. Emine Baydan: Faculty of Veterinary Medicine, Pharmacology and Toxicology Department, Ankara University,Ankara,Turkey

3. Mustafa Türe: Fisheries Health Department, Central Fisheries Research Institute,Trabzon,Turkey

4. Erkan Taçbaş: Department of Animal Health, Food and Feed Researches, General Directorate of Agricultural Research and Policies,Ankara,Turkey

5. Bilal Akbulut: Fisheries Health Department, Central Fisheries Research Institute,Trabzon,Turkey

6. Tuna Özcelep: Fisheries Health Department, Central Fisheries Research Institute,Trabzon,Turkey

Abstract:

This research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg-1 bw day-1 level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4±1.07% and 17% respectively. The florfenicol levels were 40.30±8.23% in the muscle tissue of boiled fish, 57.80±7.46% in the boiling juice, 101.10±4.01% in the grilled tissue and 78.01±15.40% and 62.36±11.60% in the muscle tissues of fishes, which were stored at -20oC, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.

Page(s): 421-427

DOI: 10.21162/PAKJAS/21.184

Published: Journal: Pakistan Journal of Agricultural Sciences, Volume: 58, Issue: 2, Year: 2021

Keywords:

HPLC , Florfenicol , residue , sturgeon , cooking and cold storage

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