Effect of Cooking Temperature on Residual Oxytetracycline Hydrochloride in Cooked Chicken

  • Ramdane MOHAMED SAID Saad Dahlab Blida 1 University, Algeria
  • Houssem SLAMA Saad Dahlab Blida 1 University, Algeria
Keywords: antibiotics, residues, livestock, chicken meat

Abstract

The concentration in samples cooked at 115 ° C is of 73.71 μg/mg either 49.40% reduction and a145 ° C is 66.03 μg/mg representing a 54.68% reduction. Bake at 145 ° C during 20 minutes is enough to destroy almost 55% of the initial quantity of residues in chicken hence HCL OTC residues are degradable thermo.

Author Biographies

Ramdane MOHAMED SAID, Saad Dahlab Blida 1 University, Algeria
Department of Biology and Cellular Physiology, Faculty of Natural and Life Sciences
Houssem SLAMA, Saad Dahlab Blida 1 University, Algeria
Department of Biology and Cellular Physiology, Faculty of Natural and Life Sciences
Published
2019-06-12