THE EFFECT OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEA

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dc.authorid0000-0002-7099-0308en_US
dc.contributor.authorGürbüz, Semra
dc.contributor.authorBaydan, Emine
dc.contributor.authorTüre, Mustafa
dc.contributor.authorTaçbaş, Erkan
dc.contributor.authorAkbulut, Bilal
dc.contributor.authorÖzcelep, Tuna
dc.date.accessioned2021-07-13T08:26:32Z
dc.date.available2021-07-13T08:26:32Z
dc.date.issued2021en_US
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThis research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg(-1) bw day(-1) level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4 +/- 1.07% and 17% respectively. The florfenicol levels were 40.30 +/- 8.23% in the muscle tissue of boiled fish, 57.80 +/- 7.46% in the boiling juice, 101.10 +/- 4.01% in the grilled tissue and 78.01 +/- 15.40% and 62.36 +/- 11.60% in the muscle tissues of fishes, which were stored at -20 degrees C, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.en_US
dc.identifier.citationGurbuz S.,Baydan E.,Ture M.,Tacbas E.,Akbulut B.,Ozcelep T. 2021. The effect of cooking and cold storage processes on florfenicol residues in muscle tissues of sturgeon (Acipenser gueldenstaedtii) reared in black sea. Pakistan Journal of Agricultural Sciences. 58 (2), Pages 421 - 427en_US
dc.identifier.doi10.21162/PAKJAS/21.184en_US
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85105191426en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000664161900002?SID=F4yGrzN1lBt5VQJxfAr
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-85105191426&origin=resultslist&sort=plf-f&src=s&sid=5c096ca94cb9106f23dc6879b577de13&sot=b&sdt=b&sl=27&s=DOI%2810.21162%2fPAKJAS%2f21.184%29&relpos=0&citeCnt=0&searchTerm=
dc.identifier.urihttps://hdl.handle.net/20.500.12514/2658
dc.identifier.volume58en_US
dc.identifier.wosWOS:000664161900002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPakistan Journal of Agricultural Sciencesen_US
dc.relation.ispartofPakistan Journal of Agricultural Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHPLC, florfenicol, residue, sturgeon, cooking and cold storageen_US
dc.titleTHE EFFECT OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEAen_US
dc.typeArticleen_US

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