EFECTO DEL CONGELADO Y COCINADO SOBRE RESIDUOS DE OXITETRACICLINA EN CAMARÓN DE CULTIVO
DOI:
https://doi.org/10.18633/bt.v13i3.94Palabras clave:
Oxitetraciclina, camarón, estabilidad, congelación, cocción.Resumen
La oxitetraciclina (OTC) se utiliza para controlar enfermedades bacterianas que afectan al camarón cultivado. Sin embargo, se conoce poco la estabilidad del antibiótico a tratamientos de conservación y cocinado en músculo de camarón. Por ello, se evaluó el efecto de la congelación y dos tratamientos de cocción (hervido y freído), sobre los residuos de OTC acumulados en camarón Litopenaeus vannamei. Se emplearon camarones medicados con OTC (5000 mg/Kg), durante 14 días. Se colectaron muestras cada día, para determinar OTC por cromatografía líquida de alta resolución (CLAR), antes de ser almacenadas a -20° C durante 12 meses. La reducción de OTC fue de 29,72 % por la congelación, 36,6 % por el hervido, y 59,6% por el freído. Los residuos de OTC después del almacenamiento y los tratamientos de cocción rebasaron el límite máximo de residuos (LMR) que es de 0,1 y 0,2 μg/g, establecidos en la Unión Europea y Estados Unidos de Norteamérica, respectivamente.Descargas
Citas
AOAC 1990. Official Methods of Analysisis. 15th ed. Sections
01. Association of Official Analytical Chemists, Washington, D.C.
Anónimo. 2008. 1er Foro de Camarón de Cultivo en el Pacífico
Norte. 10 y 11 de Julio. Hermosillo, Sonora.SAGARPA.
Bermúdez-Almada, M.C., Pérez-Tello, M.G., Valenzuela-Quintanar, A.I.,Vázquez-Moreno, L. (1999) Oxytetracycline residues in cultured white shrimp tissue by HPLC and a microbial receptor assay. J. Food Science. 64(4):638-640.
Bernarde, M.E. 1957. Antibiotic residues in shellfish after cooking. Journal of the American Dietetic Association, 33: 1145-1149.
Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T., Takai,
R. 2007. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast cryogenic freesing, Journal of Food Engineering, 80:292-299.
Erdogdu, F., Balaban, O.M., Otwell, S.W. 2003. Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions. Journal of Food Engineering, 60:107-110.
FAO. 2002. Documentos de la Organización de las Naciones Unidas para la Agricultura y la Alimentación. Estado Mundial de la Pesca y la Acuicultura. Parte 2 Residuos de antibióticos en productos de acuicultura.http://www.fao.org/docrep/005/y7300s06a.htm
.
Fedeniuk, W.R., Phyllis, J.S., McCurdy, R.A. 1997. Effect of thermal processing and additives on the kinetics of oxytetracycline degradation in pork muscle. Journal of Agricultural and Food Chemistry, 45:2252-2257.
Galaviz, S.L., Molina, G.Z.J., González, G.J.R., Ibarra, G.J.C. 2007.
Patógenos que disminuyen la calidad del camarón de cultivo. Revista Salud Pública y Nutrición, 12:419–425.
Garfield, M.F. 1993. Principios de garantía de calidad para laboratorios analíticos. AOAC Internacional. Ed. Española: Estados Unidos, pp. 73-76.
Honikel, O.K., Schimidy, U., Woltersdort, W., Leistner, L. 1978. Effect of storage and processing on tetracycline residues in meat an bones. Journal of the Association of Official Analytical Chemists, 61: 1222-1227.
Huang, T.S., Du, W.X., Marshall, M.R., Wei, C.I. 1997. Determination
of oxytetracycline in raw and cooked channel catfish by capillary electrophoresis. Journal of Agricultural Food Chemical, 45:2602-2605.
Jeyasekaran, G., Garesan, P., Anandaraj, R., Jeya,S.R., Sukumar,
D. 2006. Quantitative and qualitative studies on the bacteriologycal quality of Indian white shrimp (Penaeus indicus) stored in dry ice. Food Microbiology, 23:526-533.
Kitts, D.D., Yu, C.W.Y. Aoyama, R.G. Burt, H.M., McErlane, K.M. 1992. Oxitetracycline degradation in thermally processed farmed salmon. Journal of Agricultural and Food Chemistry, 40:1977-1981.
Konecny, S. 1978. Effect of temperature and time on reduction
of the biological activity of some kinds of antibiotics in milk.
Veternarstvi. 28:409-410.
Liu, K., Hsih F. 2008. Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems. Journal of Agricultural and Food Chemistry, 56:2681-2687.
Long, A.R., Hsieh, L.C., Malbrough, M.S., Short, C.R., Barker, S.A.
Matrix solid phase dispersion isolation and liquid chromatographic determination of oxytetracycline in catfish (Ictalurus punctatus) muscle tissue. Journal of the Association of Official Analytical Chemists, 73(6):864-867.
Mohney L.L., Williams, R.R., Bell, A.T., Lightner, V.D. 1997. Residues
of oxytetracycline in cultured juvenile blue shrimp, Penaeus stylirostris (Crustacea: Decapod), fed medicated feed for 14 days. Aquaculture, 149(3-4):193-202.
NCSS. 1997 Statistical 6.01. Kaysville, UTA, U.S.A. Quick Stara &
Self Help Manual.
Nogueira-Lima, A., Gesteira, T., Mafezoli, J. 2006. Oxytetracycline Oxytetracycline residues in cultivated marine shrimp (Litopenaeus vannamei Boone, 1931) (Crustacea, Decapoda) submitted to antibiotic
treatment. Aquaculture. 254 748–757.
O´Brien J.J., Campbell N., Conaghan, T. 1981. Effect of cooking
and cold storage on biologically active antibiotic residues in
meat. Journal Hygiene Cambridge 87: 511-523.
Pilet, M., Dakic, M. 1981. Resistance of penicillin and streptomycin
to exposure to heat. Technology Miesa, 14:162-164.
Rose, D.M., Shearer, G., Farrington, W. H. H. 1996. The thermal
stability and effect of cooking veterinary drug residues in
food. Haagsma, N., Ruiter, A.Eds.Proceedings of EuroResidues
III Conference on Veterinary Drug Residues in Food.
Veldhoven, The Netherlands, May 6-8, pp.829-834.
Shahani, K.M. 1957. The effect of heat and storage on the
stability of aureomycin in milk, buffer and water. Journal
Daily Science, 40:289-296.
Somjit, K., Ruttanapornwareesakul, Y., Hara, K., Nozaki, Y. 2005.
The cryoprotectant effect of shrimp chitin hydrolysate on
denaturation and unfrozen water of lizardfish surimi during
frozen storage. Food Research International, 38:345-355.
Sriket, P., Benjakul, S., Visessanguan, W., W. Kijroongrojana,
K. 2007. Comparative studies on the effect of the freezethawing
process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle. Food Chemistry, 104:113-121.
Sriket, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K.
Comparative studies on chemical composition and
properties of black tiger shrimp (Penaeus monodon) and
white shrimp (Penaeus vannamei) meats. Food Chemistry,
:1199-1207.
Steffenak, L., Hormazabal, V., Yndestad M. 1994. Effect of cooking
on residues of the quinolones, oxolinic acid and flumequines
in fish. Acta Veterinaria Scandinavica, 35:299-301.
Subasinghe, R., Soto, D., Jia, J. 2009. Global aquaculture and its Global aquaculture and its role in sustainable development. Reviews in Aquaculture, 1:2-9.
Uno, K., Aoki, T., Kleechaya, W., Tanasomwang, V., Ruangpan, L.
Pharmacokinetics of oxytetracycline in black tigre
shrimp, Penaeus monodon, and the effect of cooking on the
residues. Aquaculture, 254: 24-31.
Uno, K., Aoki, T., Kleechaya, W., Ruangpan, L., Tanasomwang, V.
Pharmacokinetics of oxolinic acid in black tigre shrimp,
Penaeus monodon Fabricius, and the effect of cooking on the
residues. Aquaculture, 37:826- 833.
USDA, 1987. Food Safety and Inspection Service. Determining
Acceptability of Methods for Regulatory Purposes (2.2.3).
Chemistry Laboratory Quality Assurance Handbook. Vol
II, United States Department of Agriculture, Beltsville, MD.
USA.
Yonova, I. 1971. Studies on the thermal resistance of tetracycline
and oxytetracycline residues in eggs and poultry meat.
Veterinarnomeditsinski Nauki. 8 (no.10) 75-82.
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
_(2).jpg)
