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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
06/11/2019 |
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Data da última atualização: |
06/11/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BACILA, D. M.; CUNHA JUNIOR, A.; GRESSLER, V.; SCHEUERMANN, G. N.; COLDEBELLA, A.; CARON, L.; MAFRA, L. I.; FEDDERN, V. |
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Afiliação: |
DANNIELE MIRANDA BACILA, UFPR; ANILDO CUNHA JUNIOR, CNPSA; VANESSA GRESSLER, CNPSA; GERSON NEUDI SCHEUERMANN, CNPSA; ARLEI COLDEBELLA, CNPSA; LUIZINHO CARON, CNPSA; LUCIANA IGARASHI MAFRA, UFPR; VIVIAN FEDDERN, CNPSA. |
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Título: |
Detection of p-nitroaniline released from degradation of 4,4 - dinitrocarbanilide in chicken breast during thermal processing. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 67, p. 9002-9008, 2019. |
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DOI: |
10.1021/acs.jafc.9b02259 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The diphenylurea 4,4?-dinitrocarbanilide (DNC) is the residue of concern left in edible tissues of broilers fed diets containing the anticoccidial nicarbazin. When chicken meat is submitted to thermal processing, p-nitroaniline (p-NA) is expected from DNC degradation. This work aimed at evaluating whether thermal processing of DNC-containing chicken meat induces p-NA appearance. First, a hydrolysis assay was performed in aqueous solutions at 100 °C in different pH, confirming that DNC cleavage yields p-NA. Then a novel LC-MS/MS method was used to detect traces of this aromatic amine in DNCcontaining chicken breast fillets subjected to cooking methods. Our evidence showed p-NA occurrence in such chicken meat samples, which corroborated results from hydrolysis assay. The p-NA appearance in fillets was rather discrete during boiling treatment, but its concentration became pronounced over time for grilling, frying, and roasting, achieving respectively 326.3, 640.0, and 456.9 ?g/kg. As far as we are concerned, no other research identified degradation products from DNC residue in heat-processed chicken fillets. Therefore, this study leads to additional approaches to assess impacts on food safety. |
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Palavras-Chave: |
Cozimento de alimento; DNC; Filé de frango; LC-MS / MS; Método de cozimento; Nicarbazina; P-NA. |
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Thesagro: |
Frango de Corte; Segurança Alimentar; Temperatura. |
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Thesaurus Nal: |
Broiler chickens; Chicken meat; Cooking; Food safety; Nicarbazin. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02361naa a2200397 a 4500
001 2113949
005 2019-11-06
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1021/acs.jafc.9b02259$2DOI
100 1 $aBACILA, D. M.
245 $aDetection of p-nitroaniline released from degradation of 4,4 - dinitrocarbanilide in chicken breast during thermal processing.$h[electronic resource]
260 $c2019
520 $aAbstract: The diphenylurea 4,4?-dinitrocarbanilide (DNC) is the residue of concern left in edible tissues of broilers fed diets containing the anticoccidial nicarbazin. When chicken meat is submitted to thermal processing, p-nitroaniline (p-NA) is expected from DNC degradation. This work aimed at evaluating whether thermal processing of DNC-containing chicken meat induces p-NA appearance. First, a hydrolysis assay was performed in aqueous solutions at 100 °C in different pH, confirming that DNC cleavage yields p-NA. Then a novel LC-MS/MS method was used to detect traces of this aromatic amine in DNCcontaining chicken breast fillets subjected to cooking methods. Our evidence showed p-NA occurrence in such chicken meat samples, which corroborated results from hydrolysis assay. The p-NA appearance in fillets was rather discrete during boiling treatment, but its concentration became pronounced over time for grilling, frying, and roasting, achieving respectively 326.3, 640.0, and 456.9 ?g/kg. As far as we are concerned, no other research identified degradation products from DNC residue in heat-processed chicken fillets. Therefore, this study leads to additional approaches to assess impacts on food safety.
650 $aBroiler chickens
650 $aChicken meat
650 $aCooking
650 $aFood safety
650 $aNicarbazin
650 $aFrango de Corte
650 $aSegurança Alimentar
650 $aTemperatura
653 $aCozimento de alimento
653 $aDNC
653 $aFilé de frango
653 $aLC-MS / MS
653 $aMétodo de cozimento
653 $aNicarbazina
653 $aP-NA
700 1 $aCUNHA JUNIOR, A.
700 1 $aGRESSLER, V.
700 1 $aSCHEUERMANN, G. N.
700 1 $aCOLDEBELLA, A.
700 1 $aCARON, L.
700 1 $aMAFRA, L. I.
700 1 $aFEDDERN, V.
773 $tJournal of Agricultural and Food Chemistry$gv. 67, p. 9002-9008, 2019.
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| 1. |  | VARZAKAS, T.; FEDDERN, V. Poultry manufacturing technologies. In: VARZAKAS, T.; TZIA, C. (Ed.). Handbook of food processing: food safety, quality, and manufacturing processes. Boca Raton: Taylor & Francis Group, 2016. p. 487-514.| Tipo: Capítulo em Livro Técnico-Científico |
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