Effect of microwave and roast treatment on the degradation of sulfamethazine residue in Tilapia meat

C.-C. Lan
B.-S. Hwang
M.-F. Tu

Abstract

Tilapia (Tilapia mossambica) was force-fed sulfamethazine (SMA) and residue of this antibiotic remained in the meat. We measured the change of residual SMA after microwave and roast treatment on Tilapia by different levels. The content of SMA in Tilapia increased slowly 6 hrs after feeding, had a sharp climb in 6-12 hrs and decreased gradually in 12-24 hrs. Taking the Tilapia after feeding in 1, 6, 12 and 24 hrs, we measured SMA amount in fish meat is 0.3, 0,45, 1.60 and 1.2 ppm respectively. Microwaving the fish meat after feeding in 6, 12, 24 hrs, we found SMA levels in fish degraded rapidly. SMA in fish had the fastest degradation rate in the first two mins and declined moderately in 2-5 mins, It made no difference in residual SMA among testing groups with different feeding times. Fish was soaked in 5% salt water for 30 mins and SMA in which was also decreased by microwave treatment. However, the degradation of SMA in the salt soaked sample was lower than that of the unsoaked one. The lower SMA content in fish soaked in salt, the less percentage of SMA residual remains. By roast treatment at 120°C or 200°C, SMA in the fish meat degraded with time in both cases no matter how much SMA the Tilapia first contained. The residual level of SMA was less in 200°C case, Furthermore, the lower SMA content in fish at first, the less residual level was left after heating.

Recommended Citation

Lan, C.-C.; Hwang, B.-S.; and Tu, M.-F. (2001) "Effect of microwave and roast treatment on the degradation of sulfamethazine residue in Tilapia meat," Journal of Food and Drug Analysis: Vol. 9 : Iss. 2 , Article 4.
Available at: https://doi.org/10.38212/2224-6614.2798