Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milk

被引：6

作者：

Shinde, Gokul Pandharinath ^{[1
]}

Kumar, Ranganathan ^{[1
]}

Reddy, K. Rajeswara ^{[1
]}

Nadanasabhapathi, Shanmugam ^{[1
]}

Dutt Semwal, Anil ^{[1
]}

机构：

[1] DRDO Def Food Res Lab DFRL, Food Engn & Packaging Technol Div, Mysore 570011, Karnataka, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2022年 / 59卷 / 05期

关键词：

Pulsed electric field; Sulfamethazine; Milk; Response surface methodology; PERFORMANCE LIQUID-CHROMATOGRAPHY; BOVINE-MILK; APPLE JUICE; SULFONAMIDES; DEGRADATION; PARAMETERS; STABILITY; MUSCLE;

D O I：

10.1007/s13197-021-05207-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The whole milk spiked with sulfamethazine was treated under thermal and pulsed electric field processing for maximum reduction. The low-temperature long-time (LTLT, 62.5 degrees C for 30 min), high-temperature short time (HTST, 72 degrees C for 15 s) pasteurization and ultra-high temperature processing (UHT, 138 degrees C for 2 s) resulted in the reduction of sulfamethazine 7.3, 5.2 and 4.6% respectively. PEF and combination treatment (thermal + PEF) were found to reduce sulfamethazine content in milk by 67-72% and 73-76% respectively. Combined treatment of milk resulted in a higher percentage of reduction. Similar predicted and actual values proved that they fit the linear regression model and successful application of pulsed electric field technology in reducing antibiotic residues. PEF and mild thermal treatment can be a promising technology to reduce the antibiotic residues with ensuring minimal negative impact on the nutritional quality of food.

引用

页码：1931 / 1938

页数：8

共 15 条

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