International Journal of Food Science and Nutrition

Authors
R Gogoi, DC Roy

Abstract
The present research was conducted to study the effects of cooking process like boiling deep-frying and microwaving on Enrofloxacin (ENR) level in Pork. Pork samples incurred with known concentration of ENR were subjected to these cooking processes. The cooked samples were then analyzed to record the level of ENR using Ultra High Performance Liquid Chromatography (UHPLC) system. The results showed the reduction in concentration of ENR residue after different cooking processes. The most reduced level of ENR in cooked meat samples was observed in microwaving followed by deep-frying and then boiling. The result shows significant decrease in ENR level in pork after cooking. It may be concluded that cooking of meat leads to decrease in the concentration of ENR.