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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
24/09/2018 |
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Data da última atualização: |
24/09/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BACILA, D. M.; CUNHA JUNIOR, A.; WEBER, I. F.; SCHEUERMANN, G. N.; COLDEBELLA, A.; CARON, L.; MOLOGNONI, L.; DAGUER, H.; MAFRA, L. I.; FEDDERN, V. |
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Afiliação: |
DANNIELE MIRANDA BACILA, UFPR; ANILDO CUNHA JUNIOR, CNPSA; INDIANARA FABÍOLA WEBER, UNC/Concórdia; GERSON NEUDI SCHEUERMANN, CNPSA; ARLEI COLDEBELLA, CNPSA; LUIZINHO CARON, CNPSA; LUCIANO MOLOGNONI, LANAGRO/RS; HEITOR DAGUER, LANAGRO/RS; LUCIANA IGARASHI MAFRA, UFPR; VIVIAN FEDDERN, CNPSA. |
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Título: |
Degradation of 4,4-Dinitrocarbanilide in chicken breast by thermal processing. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 66, p. 8391-8397, 2018. |
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DOI: |
10.1021/acs.jafc.8b02370 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT: Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4′-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry. Five conventional cooking methods were evaluated: boiling, grilling, microwaving, frying, and roasting. To ensure DNC in meat, broilers were fed nicarbazin without withdrawal period. All heating methods surpassed the 70 °C end point core temperature in chicken breast. Maximum DNC degradation was reached at 10 min for boiling, at 30 min for grilling, and at 2 min for microwaving, and no further reduction was observed for longer thermal processing time. Boiling was more efficient in reducing DNC (69%). Grilling, microwaving, and frying achieved on average 55% of degradation. The outcomes reported herein may be considered in decision-making regarding further review of maximum residue limits. |
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Palavras-Chave: |
Chicken fillet; Cooking method; Cozimento da carne; DNC degradation; Heating treatment; Nicarbazina; Qualidade da carne. |
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Thesagro: |
Contaminação; Frango de Corte; Ração. |
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Thesaurus Nal: |
Broiler chickens; Fillet quality; Nicarbazin. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02179naa a2200397 a 4500
001 2096206
005 2018-09-24
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1021/acs.jafc.8b02370$2DOI
100 1 $aBACILA, D. M.
245 $aDegradation of 4,4-Dinitrocarbanilide in chicken breast by thermal processing.$h[electronic resource]
260 $c2018
520 $aABSTRACT: Nicarbazin is one of the major anticoccidials used in broiler feeds. The compound 4,4′-dinitrocarbanilide (DNC) is the marker residue of concern left from nicarbazin in chicken meat. The effect of thermal processing on DNC content accumulated in chicken breast was assessed, and samples were analyzed by liquid chromatography-tandem mass spectrometry. Five conventional cooking methods were evaluated: boiling, grilling, microwaving, frying, and roasting. To ensure DNC in meat, broilers were fed nicarbazin without withdrawal period. All heating methods surpassed the 70 °C end point core temperature in chicken breast. Maximum DNC degradation was reached at 10 min for boiling, at 30 min for grilling, and at 2 min for microwaving, and no further reduction was observed for longer thermal processing time. Boiling was more efficient in reducing DNC (69%). Grilling, microwaving, and frying achieved on average 55% of degradation. The outcomes reported herein may be considered in decision-making regarding further review of maximum residue limits.
650 $aBroiler chickens
650 $aFillet quality
650 $aNicarbazin
650 $aContaminação
650 $aFrango de Corte
650 $aRação
653 $aChicken fillet
653 $aCooking method
653 $aCozimento da carne
653 $aDNC degradation
653 $aHeating treatment
653 $aNicarbazina
653 $aQualidade da carne
700 1 $aCUNHA JUNIOR, A.
700 1 $aWEBER, I. F.
700 1 $aSCHEUERMANN, G. N.
700 1 $aCOLDEBELLA, A.
700 1 $aCARON, L.
700 1 $aMOLOGNONI, L.
700 1 $aDAGUER, H.
700 1 $aMAFRA, L. I.
700 1 $aFEDDERN, V.
773 $tJournal of Agricultural and Food Chemistry$gv. 66, p. 8391-8397, 2018.
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