Influence of Some Cooking Procedures on Quality Criteria and Some Veterinary Drugs Residues in Chicken Wings Meals

Marwa A.  Sheir; Nesrin Saad Eldin  Mohammed; Mona Momtaz  Mohammad Abd-elaziz

doi:10.18502/jnfs.v10i2.18542

Marwa A. Sheir Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Nesrin Saad Eldin Mohammed Department of Meat and Fish Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Mona Momtaz Mohammad Abd-elaziz Department of Food Hygiene, Animal Health Research Institute, Agricultural Research Center- -Giza, Egypt.

DOI: https://doi.org/10.18502/jnfs.v10i2.18542

Keywords: Antibiotics; Chicken wings; Cooking procedures; Zeranol; Residues

Abstract

Background: Veterinary drug residues in poultry products pose significant public health hazards such as cancer, mutagenicity, reproduction challenges and hypersensitivity reactions. Therefore, this study aimed to investigate the occurrence of some antibiotics and zeranol hormone residues in fresh chicken wings, and also study the effect of heat treatmentes on the concentration of these residues. Methods: Sixty samples of chicken wings were collected from different local markets in Cairo and Giza governorates, Egypt, and were divided into two groups (30 samples for each group) for antibiotics and hormonal residues investigations by high performance liquid chromatography (HPLC) and Enzyme-linked Immune Sorbent Assay (ELISA), respectively. The study was extended to include some cooking methods (boiling, deep frying, and grilling) as types of heat treatments for the reduction of these residues in chicken wings meals and their effects on cooking characteristics, pH, and texture profile. Results: The results revealed that 13.3% of samples were contaminated with ciprofloxacin, tetracycline, and amoxicillin antibiotics residues; however, zeranol hormone was detected in 73.7% of samples. Furthermore, boiling was the most effective method in the reduction of all residues concentrations. Cooking loss, hardness, springiness, cohesiveness, gumminess, and resilience in the examined samples significantly decreased by boiling compared to other two methods. Conclusion: Cooking methods can successfully reduce the concentration of veterinary drugs in chicken wings meals and boiling method was more effective in reducing their concentration.