Effect of Deep-Frying at Different Temperature and Time on Sulfonamide Residues in Chicken Meat-Balls
M. R. ISMAIL-FITRY1, S. JINAP2*, B. JAMILAH1 AND A. A. SALEHA3
1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia
2. Center of Excellence for Food Safety, Faculty of Food Science and Technology,
Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia
3. Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine,
Universiti Putra Malaysia, 43400 UPM, Serdang, Malaysia
(Received: May 12, 2008; Accepted: August 8, 2008)
ABSTRACT
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.
Key words: sulfonamide, deep-frying, chicken meat-balls