THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL

Arif Selçuk; Özkan Özden

doi:https://doi.org/10.3153/JFHS17006

Makale detayları

THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL

Yazarlar:

Arif Selçuk | Özkan Özden

Dergi:

Food and Health 2017 Vol.3 Issue 2, pp.42-48

Belge Tipi:

Makale

Yayın Tarihi:

3/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420078

DOI:

https://doi.org/10.3153/JFHS17006

Özet:

 


The aim of this study was to investigate the effects
of washing with tap water and different cooking process on residue levels of
shrimp treated with 4-hexylresorcinol. Dipping solutions of 4-hexylresorcinol in five different concentrations
(5-10-50-100-500 ppm) were prepared using distilled water. The shrimps were
dipped into the solutions for 1-5-10- 30 min. 
Half of the samples were washed with tap water. The residue level of
4-hexylresorcinol in all samples were analysed after frying and boiling process. The 4-hexylresorcinol
residual levels in unwashed and washed raw, fried and boiled shrimp
samples showed linear increases with increasing dipping
time and concentration.
The best results were obtained for the treatment of 5 and 10 ppm for 1-5-10-30
min. 


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Makale detayları

THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL

Yazarlar: Arif Selçuk | Özkan Özden

Dergi: Food and Health 2017 Vol.3 Issue 2, pp.42-48

Belge Tipi: Makale

Yayın Tarihi: 3/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000420078

DOI: https://doi.org/10.3153/JFHS17006

Sayı

Yazarlar:

Arif Selçuk | Özkan Özden

Dergi:

Food and Health 2017 Vol.3 Issue 2, pp.42-48

Belge Tipi:

Makale

Yayın Tarihi:

3/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000420078

DOI:

https://doi.org/10.3153/JFHS17006