在不同溫度及時間深度油炸雞肉丸對磺胺劑殘留之影響   全文下載

Effect of Deep-Frying at Different Temperature and Time on Sulfonamide Residues in Chicken Meat-Balls

本研究主要是探討在不同溫度及時間深度油炸雞肉丸對磺胺劑殘留之影響。磺胺類大部分為磺胺嘧啶（SDZ），磺胺甲嘧啶（SMZ），磺胺噁唑（SMX）和磺胺奎林（SQX）。磺胺劑之減少可由時間因子（3、6 和9 分鐘）與溫度因子（170、180 和190°C）之關係得知。經由皮爾遜相關分析，磺胺劑濃度之降低與深度油炸過程內部溫度的增加有正相關。雞肉丸油炸後，其重量之損失也為磺胺劑殘留量減少之另一影響因子。在高溫長時間深度油炸過程中可降低雞肉丸之磺胺劑殘留量，其分別可減少37.5% 之SDZ、27.5% 之SMZ、40.7% 之SMX、27.6% 之SQX。然而，烹調時除了控制時間和溫度外，最好仍須保留食物的口感和外表。在本研究中，雞肉丸最佳的油炸條件為180°C 6 分鐘，此條件下，不但能維持食物外表且還能減少磺胺劑之殘留。

A study on the effect of deep-frying at different times and temperatures on sulfonamide (SA) residues in chicken meat-balls has been carried out. The SAs used were sulfadiazine (SDZ), sulfamethazine (SMZ), sulfamethoxazole (SMX), and sulfaquinoxaline (SQX). Time factor (3, 6, and 9 min) showed greater effect on the reduction of SAs compared to the temperature factor (170, 180, and 190°C). Through the Pearson Correlation analysis, reduction of SA concentration was positively related to the increase of the internal temperature during deep-frying process. The weight loss of the chicken meat-balls after deep-frying also is another factor in the reduction of SA residues. The longer the duration of deep-frying and the higher the temperature, the lower SA concentrations were observed. Deep-frying process could help in reducing the SA residues in chicken meat-balls where the maximum reductions obtained were 37.5, 27.5, 40.7, and 27.6% for SDZ, SMZ, SMX, and SQX, respectively at the maximum frying time and temperature. However, controlling the time and temperature of cooking at its best is still needed to retain the taste and appearance of the food. In this study, chicken meat balls fried at 180°C for 6 min resulted in the best condition for outward appearance and consumption as well as reduction in SA residues.