Abstract:The influence of five processing methods, including steaming, boiling, roasting, deep frying, and microwaving, on the elimination of residues of chloramphenicol (CAP), thiamphenicol (TAP), and florfenicol (FF) in prawns was investigated. Blank prawn meat was mixed with 2.0 μg/g each of CAP, TAP, and FF in standard solutions; this meat was used to prepare 5 g meatballs. These meatballs were cooked separately by steaming, boiling, roasting, deep frying, and microwaving. The CAP, TAP, and FF content in the cooked meatballs was determined by high performance liquid chromatography-ultraviolet detection (HPLC-UVD). Cooking of prawn meatballs by steaming and boiling for 8 min led to a 41.99~44.50% and 53.93~56.19% decrease in CAP, TAP, and FF content, respectively; roasting and deep-frying for 4 min and microwaving for 2 min led to a decrease of 93.31~95.47%, 93.30~94%, and 29.37~41.86% in the CAP, TAP, and FF content, respectively. Among the five processing methods, the time required to reduce the contents of CAP, TAP, and FF to below the maximum residue limit (MRL) was lowest for roasting and deep frying, followed by microwaving; steaming and boiling took the longest time to reduce the CAP, TAP, and FF content to below MRL. Therefore, roasting and deep frying were discovered to be the most effective ways to reduce CAP, TAP, and FF residues in prawn meat.
