Depletion of Amoxicillin Residue in Edible Tissue of Broiler Chicken by Different Cooking Methods

Table 1

The effect of various types of cooking processes on the concentration of Amox residues, in raw and cooked muscle samples.

	Cooking T (°C)	Cooking time (min)	New peaks (no.)	Conc. after cooking (μg mL^−1)	Degradation (%)
Before heat treatment	Raw sample	—	—	—	99.94	—
A	Boiled Amox standard	100	30	2	97.45	2.55
F
T	Fried Amox standard	100	15	4	72.65	27.35
E
R	Boiled chicken tissue	100	5	2	99.42	0.58
			15	2	98.56	1.44
			30	4	29.82	70.18
H			45	4	12.28	87.72
E	Fluid from boiled muscle	100	5	2	4.61	4.61
A			15	2	6.85	6.85
T			30	4	8.42	8.42
			45	4	0.57	0.57
T	Fried chicken tissue	100	5	2	97.24	2.76
R			15	3	74.82	25.18
E			30	4	18.54	81.46
A			45	4	7.28	92.72
T		150	5	2	101.5	—
M			15	2	101.78	—
E			30	3	112.56	—
N			45	4	44.51	55.49
T		200	5	4	4.87	95.13
			15	4	0.84	99.16
			30	4	—	—
			45	4	—	—
	Microwaved chicken tissue	500 W	0.5	1	99.97	0.03
			1	2	89.86	10.14
			2	2	88.94	11.06

Initially, all raw and cooked samples were spiked with Amox standard (100 μg mL⁻¹).