Skip to main content

Changes in Dieldrin and p,p′-DDE Residues Following Cooking of Channel Catfish

Buy Article:

$37.00 plus tax (Refund Policy)


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 (P < 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.


Document Type: Research Article

Affiliations: 1: Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA 2: Silliker Laboratories of Ohio, Inc., 1224 Kinnear Road, Suite 114, Columbus, Ohio 43212, USA 3: Department of Fisheries and Allied Aquacultures, Auburn University, Auburn, Alabama 36849, USA

Publication date: 1997-03-01

More about this publication?
  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more