经处理的斑点叉尾鮰鱼片烹饪后的氯丹和毒杀芬残留量。

Chlordane and toxaphene residues following cooking of treated channel catfish fillets.

作者信息

Santerre C R

机构信息

Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana 47907-1264, USA.

出版信息

J Food Prot. 2000 Jun;63(6):763-7. doi: 10.4315/0362-028x-63.6.763.

DOI:10.4315/0362-028x-63.6.763

PMID:10852571

Abstract

The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of fillets obtained from treated Channel catfish (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlordane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent fat basis (fb) when raw fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly less (P < 0.05) than frying with reductions in residues of 12% and 9% (db) or 30% and 33% (fb), respectively. Frying reduced toxaphene residues by 40 to 49% (db) or 65 to 77% (fb), while baking and smoking reduced toxaphene by 35% and 24% (db) or 51% and 59% (fb), respectively.

摘要

测定了经处理的斑点叉尾鮰（Ictalurus punctatus）鱼片经过烹饪（油炸、烘焙和烟熏）后氯丹和毒杀芬残留量的减少情况。平均而言，烹饪使水分含量降低了17%，脂肪含量增加了28%至274%。与生鱼片相比，油炸使氯丹残留量在干基（db）上减少了56%至86%，在脂肪基础百分比（fb）上减少了84%至92%。烘焙和烟熏使氯丹残留量的减少幅度明显小于油炸（P < 0.05），残留量分别减少了12%和9%（db）或30%和33%（fb）。油炸使毒杀芬残留量减少了40%至49%（db）或65%至77%（fb），而烘焙和烟熏分别使毒杀芬残留量减少了35%和24%（db）或51%和59%（fb）。