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Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

Yıl 2015, Cilt: 62 Sayı: 1, 13 - 16, 01.03.2015

Bilal Cem Liman Murat Kanbur Gökhan Eraslan Emine Baydan Erdal Dinç Mürsel Karabacak

https://doi.org/10.1501/Vetfak_0000002651
Cited By: 4

Öz

This study was conducted to investigate the effects of frying, boiling and freezing processes on sulfamethazine (SMZ) residues in chick breast meat and liver. Chicks were fed with feed not containing sulfonamide residues for 30 days. After 30 days, the suspensions of SMZ (110 mg/kg) were given to 10 chicken by gavage to craw once daily for 5 days. After 35 day, all animals were slaughtered and their breast meat and liver were taken. The part of the tissues were stored in -20 C freezer for 30 and 45 days. The levels of SMZ in raw, grilled and boiled and freezed tissues were determined by HPLC-DAD detector. As a result of the study, it has been determined that, boiling and grilling processes reduced the residues of SMZ at different rates in broiler tissues; storing in the deep freezer did not cause significant changes on drug residues

Anahtar Kelimeler

Breast meat broiler cooking freezing liver sulfamethazine

Kaynakça

  • Baydan E, Özdemir M, Kanbur M (2001): Kanatlı dokularındaki sülfadiazin kalıntıları üzerine pişirme, dondurma ve benzeri işlemlerin etkileri. Çiftlik, 203, 81- 90.
  • Baydan E, Tıraş B, Bilgili A, Tanyıldızı S, Filazi A, Yarsan E, Özdemir M, Akaya R (2002): Etlik piliçlerde kullanılan çeşitli veteriner ilaçlarının kalıntıları üzerine pişirme, dondurma ve benzeri işlemlerin etkilerinin araştırılması. Etlik Vet Mikrob Derg, 13, 56-65.
  • Chambers HF, Jawetz E (1998): Sulfonamides, trimethoprim, and quinolones. 761–763. In: Katzung BG (Ed), Basic and Clinical Pharmacology. Appleton-Lange, Los Angeles.
  • Furusava N, Hanabusa R (2002): Cooking effects on sulfonamide residues in chicken thigh muscle. Food Res Int, 35, 37-42.
  • Javadi A, Mirzaie H, Khatibi SA (2011): Effects of roasting, boiling and microwawing cooking method on sulfadiazine+trimethoprim residues in edible tissues of broiler by microbial inhibition method. African J Microbiol Res, 5, 16-19.
  • Kaya S (2000): Sülfonamidler. 375-390. In: Kaya S, Pirinçci İ, Bilgili A (Ed), Veteriner Uygulamalı Farmakoloji. Medisan, Ankara.
  • Lawrence JF, Andrew JT, Zabik ME, Booren AM, Poppenga RH, Chapman KJ (1992): Sulfamethazine and its metabolites in pork: Effects of cooking and gastrointestinal absorbtion of residues, J Agric Food Chem, 40, 1677-82.
  • Moats WA (1988): Inactivation of antibiotics by heating in foods and other substrates-a review. J Food Protec, 51: 491-97.
  • Papapanagiotou EP, Iossifidou EG, Psomas IE, Photis G (2000): Simultaneous HPLC determination of sulfadiazine and trimethoprim in cultured gilthead sea bream (Sparus Aurata, L.) tissues. J Liq Chrom & Rel Technol, 23: 2839- 49.
  • Papapanagiotou EP, Batzias GC, Iossifidou EG, Psomas IE (2002): Sulfadimethoxine and Ormethoprim residue study in cultured gilthead sea bream (Sparus aurata, L.). Revue Med Vet, 153: 669-74.
  • Pecorelli R, Bibi L, Fioroni R, Galarini I (2004): Validation of confirmatory method for the determination of sulphonamides in muscle according to the European Union regulation 2002/657/EC. J Chromatogr A, 1032, 23–29.
  • Piercy DW, Williams RB, White G (1984): Evaluation of a mixture of trimethoprim and sulphaquinoxaline for the treatment of poultry: safety and palatability studies. Vet Rec, 114: 60-2.
  • Posyniak A, Żmudzki J, Mitrowska K (2005): Dispersive solid-phase extraction for the determination of sulfonamides in chicken muscles by liquid chromatography. J Chromatogr A, 1087, 259–64.
  • Papich MG, Riviera JE (2009): Sulfonamides and potentiated sulfonamides, 835-863. In: Riviera JE, Papich MG (Ed), Veterinary Pharmacology and Therapeutics. Wiley-Blackwell, USA.
  • Rose MD, Farrington WH, Shearer G (1995): The effects of cooking on veterinary drug residues in food: 3. Sulphamethazine (sulphadimidine). Food Addit Contam, 12: 739-50.
  • Sever E, Baydan E (2013): Etlik piliç dokularındaki levamizol kalıntıları üzerine çeşitli pişirme ve dondurma işlemlerinin etkisinin araştırılması. Kafkas Univ Vet Fak Derg, 19: 239-44.
  • Şanlı Y (1999): Sülfonamidler. 834-59. In: Veteriner Klinik Farmakoloji ve İlaçla Sağaltım Seçenekleri, Ankara.
  • Thomas GK, Millar RG, Antis PW (1997): Stability of sulfonamide antibiotics in spiked pig liver tissue during frozen storage. J AOAC Int, 80, 988-95.
  • Wang S, Zhang HY, Wang L, Duan ZJ, Kennedy I (2006): Analysis of sulphonamide residues in edible animal products: a review. Food Addit Contam, 23, 362– 84.
  • White G, Williams RB (1983): Evaluation of a mixture of trimethoprim and sulphaquinoxaline for the treatment of bacterial and coccidial diseases of poultry. Vet Rec, 113, 608-12.
  • Xu D, Grizzle JM, Rogers WA, Wilmer A, Santerre CR (1996): Effect of cooking on residues of ormetoprim and sulfadimethoxine in the muscle of channel catfish, Food Res Int, 29: 339-44.

Sülfametazinin etçi piliç dokularındaki kalıntıları üzerine çeşitli pişirme ve dondurma işlemlerininetkileri

Yıl 2015, Cilt: 62 Sayı: 1, 13 - 16, 01.03.2015

Bilal Cem Liman Murat Kanbur Gökhan Eraslan Emine Baydan Erdal Dinç Mürsel Karabacak

https://doi.org/10.1501/Vetfak_0000002651
Cited By: 4

Öz

Bu araştırmayla kızartma, haşlama ve dondurma işlemlerinin etçi piliç göğüs eti ve karaciğer dokularındaki sülfametazin (SMZ) kalıntılarına yönelik etkilerinin ortaya konulması amaçlandı. Civcivler 30 gün boyunca sülfonamid içermeyen yemle beslendi. Otuzuncu günün sonunda deneme grubuna SMZ (110 mg/kg) günde 1 kez ve 5 gün boyunca sonda ile kursağa verildi. 35. günün sonunda tüm hayvanlar kesilerek sağ göğüs eti ve karaciğerleri alındı. Dokuların bir kısmı 30 ve 45 gün süresince 20 C’lik derin dondurucuda saklandı. Çiğ dokular, kızartma ve haşlama yapılan dokular ile derin dondurucuda muhafaza edilen dokulardaki SMZ düzeyleri HPLC-DAD dedektörle belirlendi. Çalışma sonucunda broyler göğüs eti ve karaciğer dokularındaki SMZ düzeylerinin ızgara ve haşlama işlemleri ile değişik oranlarda azaldığı; dokularda SMZ kalıntıları üzerinde derin dondurucuda muhafaza işleminin önemli bir değişime yol açmadığı belirlendi

Anahtar Kelimeler

Dondurma etçi piliç göğüs eti karaciğer pişirme sülfametazin

Kaynakça

  • Baydan E, Özdemir M, Kanbur M (2001): Kanatlı dokularındaki sülfadiazin kalıntıları üzerine pişirme, dondurma ve benzeri işlemlerin etkileri. Çiftlik, 203, 81- 90.
  • Baydan E, Tıraş B, Bilgili A, Tanyıldızı S, Filazi A, Yarsan E, Özdemir M, Akaya R (2002): Etlik piliçlerde kullanılan çeşitli veteriner ilaçlarının kalıntıları üzerine pişirme, dondurma ve benzeri işlemlerin etkilerinin araştırılması. Etlik Vet Mikrob Derg, 13, 56-65.
  • Chambers HF, Jawetz E (1998): Sulfonamides, trimethoprim, and quinolones. 761–763. In: Katzung BG (Ed), Basic and Clinical Pharmacology. Appleton-Lange, Los Angeles.
  • Furusava N, Hanabusa R (2002): Cooking effects on sulfonamide residues in chicken thigh muscle. Food Res Int, 35, 37-42.
  • Javadi A, Mirzaie H, Khatibi SA (2011): Effects of roasting, boiling and microwawing cooking method on sulfadiazine+trimethoprim residues in edible tissues of broiler by microbial inhibition method. African J Microbiol Res, 5, 16-19.
  • Kaya S (2000): Sülfonamidler. 375-390. In: Kaya S, Pirinçci İ, Bilgili A (Ed), Veteriner Uygulamalı Farmakoloji. Medisan, Ankara.
  • Lawrence JF, Andrew JT, Zabik ME, Booren AM, Poppenga RH, Chapman KJ (1992): Sulfamethazine and its metabolites in pork: Effects of cooking and gastrointestinal absorbtion of residues, J Agric Food Chem, 40, 1677-82.
  • Moats WA (1988): Inactivation of antibiotics by heating in foods and other substrates-a review. J Food Protec, 51: 491-97.
  • Papapanagiotou EP, Iossifidou EG, Psomas IE, Photis G (2000): Simultaneous HPLC determination of sulfadiazine and trimethoprim in cultured gilthead sea bream (Sparus Aurata, L.) tissues. J Liq Chrom & Rel Technol, 23: 2839- 49.
  • Papapanagiotou EP, Batzias GC, Iossifidou EG, Psomas IE (2002): Sulfadimethoxine and Ormethoprim residue study in cultured gilthead sea bream (Sparus aurata, L.). Revue Med Vet, 153: 669-74.
  • Pecorelli R, Bibi L, Fioroni R, Galarini I (2004): Validation of confirmatory method for the determination of sulphonamides in muscle according to the European Union regulation 2002/657/EC. J Chromatogr A, 1032, 23–29.
  • Piercy DW, Williams RB, White G (1984): Evaluation of a mixture of trimethoprim and sulphaquinoxaline for the treatment of poultry: safety and palatability studies. Vet Rec, 114: 60-2.
  • Posyniak A, Żmudzki J, Mitrowska K (2005): Dispersive solid-phase extraction for the determination of sulfonamides in chicken muscles by liquid chromatography. J Chromatogr A, 1087, 259–64.
  • Papich MG, Riviera JE (2009): Sulfonamides and potentiated sulfonamides, 835-863. In: Riviera JE, Papich MG (Ed), Veterinary Pharmacology and Therapeutics. Wiley-Blackwell, USA.
  • Rose MD, Farrington WH, Shearer G (1995): The effects of cooking on veterinary drug residues in food: 3. Sulphamethazine (sulphadimidine). Food Addit Contam, 12: 739-50.
  • Sever E, Baydan E (2013): Etlik piliç dokularındaki levamizol kalıntıları üzerine çeşitli pişirme ve dondurma işlemlerinin etkisinin araştırılması. Kafkas Univ Vet Fak Derg, 19: 239-44.
  • Şanlı Y (1999): Sülfonamidler. 834-59. In: Veteriner Klinik Farmakoloji ve İlaçla Sağaltım Seçenekleri, Ankara.
  • Thomas GK, Millar RG, Antis PW (1997): Stability of sulfonamide antibiotics in spiked pig liver tissue during frozen storage. J AOAC Int, 80, 988-95.
  • Wang S, Zhang HY, Wang L, Duan ZJ, Kennedy I (2006): Analysis of sulphonamide residues in edible animal products: a review. Food Addit Contam, 23, 362– 84.
  • White G, Williams RB (1983): Evaluation of a mixture of trimethoprim and sulphaquinoxaline for the treatment of bacterial and coccidial diseases of poultry. Vet Rec, 113, 608-12.
  • Xu D, Grizzle JM, Rogers WA, Wilmer A, Santerre CR (1996): Effect of cooking on residues of ormetoprim and sulfadimethoxine in the muscle of channel catfish, Food Res Int, 29: 339-44.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Cerrahi
Diğer ID JA87HG35VJ
Bölüm Araştırma Makalesi
Yazarlar

Bilal Cem Liman

Murat Kanbur

Gökhan Eraslan

Emine Baydan

Erdal Dinç

Mürsel Karabacak

Yayımlanma Tarihi 1 Mart 2015
Yayımlandığı Sayı Yıl 2015Cilt: 62 Sayı: 1

Kaynak Göster

APA Liman, B. C., Kanbur, M., Eraslan, G., Baydan, E., vd. (2015). Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 62(1), 13-16. https://doi.org/10.1501/Vetfak_0000002651
AMA Liman BC, Kanbur M, Eraslan G, Baydan E, Dinç E, Karabacak M. Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues. Ankara Univ Vet Fak Derg. Mart 2015;62(1):13-16. doi:10.1501/Vetfak_0000002651
Chicago Liman, Bilal Cem, Murat Kanbur, Gökhan Eraslan, Emine Baydan, Erdal Dinç, ve Mürsel Karabacak. “Effects of Various Freezing and Cooking Processes on the Residues of Sulfamethazine in Broiler Tissues”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 62, sy. 1 (Mart 2015): 13-16. https://doi.org/10.1501/Vetfak_0000002651.
EndNote Liman BC, Kanbur M, Eraslan G, Baydan E, Dinç E, Karabacak M (01 Mart 2015) Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues. Ankara Üniversitesi Veteriner Fakültesi Dergisi 62 1 13–16.
IEEE B. C. Liman, M. Kanbur, G. Eraslan, E. Baydan, E. Dinç, ve M. Karabacak, “Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues”, Ankara Univ Vet Fak Derg, c. 62, sy. 1, ss. 13–16, 2015, doi: 10.1501/Vetfak_0000002651.
ISNAD Liman, Bilal Cem vd. “Effects of Various Freezing and Cooking Processes on the Residues of Sulfamethazine in Broiler Tissues”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 62/1 (Mart 2015), 13-16. https://doi.org/10.1501/Vetfak_0000002651.
JAMA Liman BC, Kanbur M, Eraslan G, Baydan E, Dinç E, Karabacak M. Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues. Ankara Univ Vet Fak Derg. 2015;62:13–16.
MLA Liman, Bilal Cem vd. “Effects of Various Freezing and Cooking Processes on the Residues of Sulfamethazine in Broiler Tissues”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 62, sy. 1, 2015, ss. 13-16, doi:10.1501/Vetfak_0000002651.
Vancouver Liman BC, Kanbur M, Eraslan G, Baydan E, Dinç E, Karabacak M. Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues. Ankara Univ Vet Fak Derg. 2015;62(1):13-6.

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