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Chlordane and Toxaphene Residues following Cooking of Treated Channel Catfish Fillets

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The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of fillets obtained from treated Channel catfish (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 fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly 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.

Document Type: Research Article

Affiliations: 1: Department of Foods and Nutrition, Purdue University, West Lafayette, Indiana 47907-1264, USA 2: Mississippi State Chemical Laboratory, Mississippi State, Mississippi 39762, USA 3: Department of Fisheries and Allied Aquacultures, Auburn University, Auburn, Alabama 36849, USA 4: Warnell School of Forest Resources, University of Georgia, Athens, Georgia 30602, USA

Publication date: June 1, 2000

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