Changes in Dieldrin and p,p' -DOE Residues Following Cooking of Channel Catfish

The influence of cooking (frying, baking, and smoking) on dieldrin and 1,1-dichloro-2,2-bis[4-chlorophenyl]ethylene (DDE) residues in treated channel catfish ( Ictalarus punctatus ) was determined. Dieldrin and DDE were significantly reduced ( < 0.05) during cooking of catfish by 50 to 65% (dry b...

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Bibliographic Details
Published in:Journal of food protection 1997-03, Vol.60 (3), p.300-304
Main Authors: Khanna, Nitin, Santerre, Charles R, Xu, Dehai, Huang, Yao-Wen
Format: Article
Language:English
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Summary:The influence of cooking (frying, baking, and smoking) on dieldrin and 1,1-dichloro-2,2-bis[4-chlorophenyl]ethylene (DDE) residues in treated channel catfish ( Ictalarus punctatus ) was determined. Dieldrin and DDE were significantly reduced ( < 0.05) during cooking of catfish by 50 to 65% (dry basis) and 50 to 80%, respectively. Smoking resulted in maximum reduction (82%) of DDE residues, while baking resulted in the least reductions for both dieldrin (50%) and DDE (50%) when compared to the other preparation methods.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-60.3.300