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Detection of Cyclodience pesticide residues in buffalo meat and effect of cooking on residual level of endosulfan.

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Title Detection of Cyclodience pesticide residues in buffalo meat and effect of cooking on residual level of endosulfan.
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Creator Muthukumar M
Sudhakar Reddy K
Narendra Reddy C
Kondal Reddy K
Gopala Reddy A
Jagadishwar Reddy D
Kondaiah N
 
Subject Cyclodience pesticide buffalo meat endosulfan
 
Description Not Available
Levels of cyclodiene pesticides (aldrin, α-endosulfan, β-endosulfan, endosulfan sulfate and heptachlor) residues in muscle, liver and kidney tissues of buffalo were estimated. The effects of common cooking methods (microwave cooking, boiling, broiling and pressure cooking) on the levels of endosulfan were determined. Aldrin and total endosulfan (α-endosulfan, β-endosulfan, endosulfan sulfate) residues were found in 42.86 and 64.29% of buffalo tissue samples, with overall mean residual concentration of 0.013 and 0.055 ppm, respectively. However, the levels of these residues were well below the maximum residue limit (MRL: aldrin 0.2 ppm; endosulfan 0.1 ppm) specified by national and international regulatory bodies. Cooking of endosulfan (Endoin 35 EC) spiked meat resulted in 58.33–64.59% reduction in α-endosulfan and 55.93–61.60% reduction in β-endosulfan. Among the cooking methods, pressure cooking was most effective in reducing both α- and β-endosulfan.
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Date 2018-09-20T05:56:09Z
2018-09-20T05:56:09Z
2010-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7077
 
Language English
 
Relation Not Available;
 
Publisher Springer Link