Year 2017, Volume 3 , Issue 2, Pages 42 - 48 2017-04-01

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

Arif Selçuk [1] , Özkan Özden [2]


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. 

Shrimp, Parapenaeus longirostris, Blackspot, Melanosis, 4-hexylresorcinol
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Subjects Science
Journal Section Articles
Authors

Author: Arif Selçuk
Institution: TÜBİTAK Marmara Research Center, Food Institute
Country: Turkey


Author: Özkan Özden
Institution: İstanbul Üniveristesi
Country: Turkey


Dates

Application Date : September 9, 2016
Acceptance Date : November 14, 2016
Publication Date : April 1, 2017

Bibtex @research article { jfhs289875, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {42 - 48}, doi = {10.3153/JFHS17006}, title = {THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL}, key = {cite}, author = {Selçuk, Arif and Özden, Özkan} }
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 . DOI: 10.3153/JFHS17006
MLA Selçuk, A , Özden, Ö . "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL" . Food and Health 3 (2017 ): 42-48 <https://jfhs.scientificwebjournals.com/en/pub/issue/27555/289875>
Chicago Selçuk, A , Özden, Ö . "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL". Food and Health 3 (2017 ): 42-48
RIS TY - JOUR T1 - THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL AU - Arif Selçuk , Özkan Özden Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17006 DO - 10.3153/JFHS17006 T2 - Food and Health JF - Journal JO - JOR SP - 42 EP - 48 VL - 3 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/JFHS17006 UR - https://doi.org/10.3153/JFHS17006 Y2 - 2016 ER -
EndNote %0 Food and Health THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL %A Arif Selçuk , Özkan Özden %T THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 2 %R doi: 10.3153/JFHS17006 %U 10.3153/JFHS17006
ISNAD Selçuk, Arif , Özden, Özkan . "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL". Food and Health 3 / 2 (April 2017): 42-48 . https://doi.org/10.3153/JFHS17006
AMA Selçuk A , Özden Ö . THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL. Food Health. 2017; 3(2): 42-48.
Vancouver Selçuk A , Özden Ö . THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL. Food and Health. 2017; 3(2): 42-48.
IEEE A. Selçuk and Ö. Özden , "THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL", Food and Health, vol. 3, no. 2, pp. 42-48, Apr. 2017, doi:10.3153/JFHS17006