EFECTO DEL CONGELADO Y COCINADO SOBRE RESIDUOS DE OXITETRACICLINA EN CAMARÓN DE CULTIVO

  • Angélica Espinosa Plascencia Centro de Investigación en Alimentación y Desarrollo, A. C.
  • Pedro José López Arvayo Centro de Investigación en Alimentación y Desarrollo, A. C.
  • Haydé Hayamaí González Carrillo Centro de Investigación en Alimentación y Desarrollo, A. C.
  • María del Carmen Bermúdez Almada Centro de Investigación en Alimentación y Desarrollo, A. C.
Palabras 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.

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Publicado
2011-12-30
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