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

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Abstract:

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.

Keywords: CATFISH; COOKING; DDE; DIELDRIN; PESTICIDES

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

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