Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets
作者： W.X. DU , M.R. MARSHALL , D.-H. XU , C.R. SANTERRE , C.I. WEI
DOI: 10.1111/J.1365-2621.1997.TB04380.X
关键词:
摘要: Catfish (mean body weight 0.87 kg) treated with oxytetracycline (OTC) at 150.0 mg/kg for 10 days and slaughtered 18 hr after last feeding had higher OTC residue levels than those receiving 37.5 or 75.0 mg/kg. Individual differences in feed uptake metabolism of among catfish might contribute to variability residue. Baking smoking 190°C were more effective reducing residues frying. The reduction appeared be related the final temperature reached duration cooking. Results confirmed that common cooking procedures may not completely degrade fillets.
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