醬油對動物肌肉中ractopamine熱穩定性的影響

Effect of Soy Sauce on the Heat Stability of Ractopamine in Animal Muscle

張紹光(Shao-Kuang Chang) ； 謝明昆(Ming-Kun Hsieh) ； 魏恆巍(Hen-Wei Wei) ； 籃珮瑜(Pei-Yu Lan) ； 周濟眾(Chi-Chung Chou)

《臺灣獸醫學雜誌》 Volume 38 Issue 2 (2012/06) Pp. 91-99

https://doi.org/10.7009/TVJ.201206.0091

Abstracts

The heat stability of antimicrobial agents had only been sparsely studied. In addition, the matrix effect under various cooking conditions to which the thermo-stability of these agents could be affected was not addressed properly. The purpose of this study was to evaluate the thermo-degradation of ractopamine (RAC) in pork and beef after heating with soy sauce, a seasoning commonly used in Asian cooking process. The results indicated that the RAC concentrations decreased as heating time increased and a linear relationship (R^2 ＞ 0.9) could be established. While the average degradation of RAC (%) was evidently increased when heating with the soy sauce for up to 30 minute, differential relationship could be observed for RAC degradation in beef and pork with soy sauces at later time. The presence of soy sauce did not significantly increase the degradation of RAC in beef but significantly decrease the degradation of RAC in pork (＜ 0.05). At the end of 120 minutes, the total degradations were similar in both pork and beef (both at 28.7%). In conclusion, RAC is considered heat stable in muscle, but soy sauce can variably change the degradation behavior of RAC in pork and beef. Overall, heating cannot be relied on to completely degraded RAC with or without the presence of soy sauces.

Keywords

ractopamine ； 熱穩定性 ； 降解率 ； 醬油

Parallel abstracts

The heat stability of antimicrobial agents had only been sparsely studied. In addition, the matrix effect under various cooking conditions to which the thermo-stability of these agents could be affected was not addressed properly. The purpose of this study was to evaluate the thermo-degradation of ractopamine (RAC) in pork and beef after heating with soy sauce, a seasoning commonly used in Asian cooking process. The results indicated that the RAC concentrations decreased as heating time increased and a linear relationship (R^2 ＞ 0.9) could be established. While the average degradation of RAC (%) was evidently increased when heating with the soy sauce for up to 30 minute, differential relationship could be observed for RAC degradation in beef and pork with soy sauces at later time. The presence of soy sauce did not significantly increase the degradation of RAC in beef but significantly decrease the degradation of RAC in pork (＜ 0.05). At the end of 120 minutes, the total degradations were similar in both pork and beef (both at 28.7%). In conclusion, RAC is considered heat stable in muscle, but soy sauce can variably change the degradation behavior of RAC in pork and beef. Overall, heating cannot be relied on to completely degraded RAC with or without the presence of soy sauces.

Parallel keywords

heat stability ； ractopamine ； soy sauce ； thermo-degradation