Abstract
Sulfonamide residues are proven to be reduced in raw chicken meat after heat treatment but in processed chicken balls it is yet to be done. The objective of the study was to determine the optimum heat treatment condition for the reduction of sulfonamide residues in production of acceptable quality chicken balls. Three heat treatment processes; boiling, deep-frying and microwaving were consecutively applied on chicken balls pre-fortified at raw stage with four types of sulfonamides (SAs) namely sulfadiazine (SDZ), sulfamethazine (SMZ), sulfamethoxazole (SMX) and sulfaquinoxaline (SQX). Boiling process was carried out at 3, 6 and 9 min with temperature of 80, 90 and 100°C. Boiling of chicken balls at 100°C for 6 min was found to be the most acceptable in appearance and were brought to deep frying process with temperature of 170, 180, and 190°C and time of 3, 6, and 9 min. For deep-fried chicken balls, temperature of 180°C for 6 min was found to be the most acceptable in appearance and was used for microwaving process at power of 100, 250, and 440 W for 20, 40, and 60 s. For boiling, both factors (time and temperature) had significant reduction for all SAs (p<0.05). The same went for deep-frying process; time and temperature had caused significant reduction for all SAs (p<0.05). For microwave process, both factors (time and power) also showed significant reduction for all SAs (p<0.05). SDZ was reduced up to 62% after application of the three cooking methods continuously. For SMZ the reduction was 52%. Meanwhile, 62% and 55% of reduction were observed for SMX and SQX respectively. The sequence of reduction on SAs residues for all cooking methods was deep-frying > boiling > microwave. The results would be guidance for industries and consumers to reduce risk of sulfonamide residues by heat treatments.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Food Act 1983 (Act 281) & Regulations (2000) International law book services, p 198
Furusawa N, Hanabusa R (2002) Cooking effects on sulfonamide residues in chicken thigh muscle. Food Res Int 35:37–42
Kishida K, Furusawa N (2001) Matrix solid-phase dispersion extraction and high-performance liquid chromatographic determination of residual sulfonamides in chicken. J Chromatogr A 937:49–55
Lan CC, Hwang BS, Tu MF (2001) Effect of microwave and roast treatment on the degradation of sulfamethazine residue in tilapia meat. J Food Drug Anal 9(2):102–106
Papapanagiotou EP, Fletouris DJ, Psomas EI (2005) Effect of various heat treatments and cold storage on sulphamethazine residues stability in incurred piglet muscle and cow milk samples. Anal Chim Acta 529:305–309
Rose MD, Farrington WHH, Shearer G (1995) The effect of cooking on veterinary drug residues in food: III. Sulphamethazine (sulphdimidine) Food Addit. Contam. 12:739–750
Sulfonamides Veterinary–Systemic (2000) Drugs for animal use. http://www.usp.org/pdf/veterinary/sulfonamides.pdf
Xu D, Grizzle JM, Rogers WA, Santerre CR (1996) Effect of cooking on residues of ormetoprim and sulfadimethoxine in the muscle of channel catfish. Food Research International 29(3–4):339–344
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2010 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
Ismail-Fitry, M., Jinap, S., Jamilah, B., Saleha, A. (2010). Effect of Different Time and Temperature of Various Cooking Methods on Sulfonamide Residues in Chicken Balls. In: Gökçekus, H., Türker, U., LaMoreaux, J. (eds) Survival and Sustainability. Environmental Earth Sciences. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-95991-5_55
Download citation
DOI: https://doi.org/10.1007/978-3-540-95991-5_55
Published:
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-95990-8
Online ISBN: 978-3-540-95991-5
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)