Chlordane and Toxaphene Residues Following Cooking of Treated Channel Catfish Fillets
763 Journal of Food Protection, Vol. 63, No. 6, 2000, Pages 763±767 Copyright Q, International Association for Food Protection Chlordane and Toxaphene Residues following Cooking of Treated Channel Cat®sh Fillets C. R. SANTERRE,1* R. INGRAM,2 D. H. XU,3 G. W. LEWIS,4 AND L. G. LANE2 1Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana 47907-1264; 2Mississippi State Chemical Laboratory, Mississippi State, Mississippi 39762; 3Department of Fisheries and Allied Aquacultures, Auburn University, Auburn, Alabama 36849; and 4Warnell School of Forest Resources, University of Georgia, Athens, Georgia 30602, USA MS 99-215: Received 28 July 1999/Accepted 17 December 1999 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/63/6/763/1673844/0362-028x-63_6_763.pdf by guest on 27 September 2021 ABSTRACT The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of ®llets obtained from treated Channel cat®sh (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlordane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent fat basis (fb) when raw ®llets were compared to cooked ®llets. Baking and smoking reduced chlordane signi®cantly less (P , 0.05) than frying with reductions in residues of 12% and 9% (db) or 30% and 33% (fb), respectively. Frying reduced toxaphene residues by 40 to 49% (db) or 65 to 77% (fb), while baking and smoking reduced toxaphene by 35% and 24% (db) or 51% and 59% (fb), respectively.
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