水産楝製品の製造過程中蒸煮によるクロルテトラサイクリンの分解

概要

論文の詳細を見る
In the case of manufactured food, the possible remain of an aspetic applied to the raw material often causes one to waver in actual usage of the final product. In this report, with Kamaboko samples prepared from subdivisions of a usual batch of pasty material, which were intentionally added with different amounts of chlorotetracycline (CTC), was quantified the CTC that survived the decomposition by cooking. The results obtained under the ordinary conditions of cooking indicated that, whereas some portions of the CTC were found remaining in the Kamabokos made from the pastes with this chemical over 3.6 γ/gr, it will be possicble to prepare Kamaboko entirely free of the CTC if the initial addition of the latter is only 0.3γ/gr or so.
公益社団法人日本水産学会の論文