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

Arif Selçuk; Özkan Özden

doi:10.3153/JFHS17006

EN

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

Abstract

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.

Keywords

Shrimp,Parapenaeus longirostris,Blackspot,Melanosis,4-hexylresorcinol

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Arif Selçuk
TÜBİTAK Marmara Research Center, Food Institute
Türkiye

Özkan Özden
İstanbul Üniveristesi
Türkiye

Publication Date

April 1, 2017

Submission Date

September 9, 2016

Acceptance Date

November 14, 2016

Published in Issue

Year 1970 Volume: 3 Number: 2

DOI

https://doi.org/10.3153/JFHS17006

IZ

https://izlik.org/JA84GM46FW

Cite

RIS / Bibtex

APA

Selçuk, A., & Özden, Ö. (2017). THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL. Food and Health, 3(2), 42-48. https://doi.org/10.3153/JFHS17006