2006•Jiangsu nongye xuebaoRequires access
Effect of Processing on Salinomycin and Monensin Residues in Eggs and Chicken
Ran Wang, Huo Xiao-rong, Liu Wei-rong
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Abstract
Salinomycin and monensin residues in eggs and chicken meat was investigated during the processes of boiling,frying,microwaving and freezing.Salinomycin and monensin were added to eggs and chicken meat,and samples were taken and analyzed for residues by HPLC.The results showed that salinomycin and monensin residues after heat treatment(boiled.fried and microwaved)were degraded to different extent.And the degradation rate of residues with microwave was higher than that of the other processing.Freezing treatment didn′t change significantly the residues of salinomycin and monensin in eggs and chicken meat.Residues of salinomycin and monensin in chicken meat were indicated to be more easy to be degraded than that in eggs,the degradation rate of residues in eggs was lower than 43%,but over 60% in chicken meat after boiled,fried and microwaved.