Medycyna Wet. 64 (4), 484-488, 2008
| Łapińska K., Kwiatkowska B., Dąbrowski W. |
| Influence of various ways of heating on the thermostability of oxytetracycline in muscles of rainbow trout |
| Monitoring analyses, performed according to the regulation of the Minister of Agriculture from October 12th 1999, have shown that farmed fish demonstrate one of the highest levels of antibiotic contamination among all materials obtained from animals. One of the most commonly used antibiotics in fish treatment in Europe and all over the world is oxytetracycline (OTC). Due to the significant influence of the remains of antibiotics in food on consumers’ health it was necessary to determine the influence of frequently used culinary techniques (cooking, frying, pasteurization, acid pasteurization) on the level of OTC in meat of rainbow trout. It was determined that thermal treatment lowers the concentration of the antibiotic in the tissue and the quickest reduction of OTC level depends on the temperature of the process, the length of the thermal treatment, and the level of fish meat heating. The most effective process leading to the highest reduction of oxytetracycline proved to be deep frying. |
| Keywords: MRL, oxytetracycline, thermal treatment, pasteurization, deep and shallow frying, rainbow trout |