Md. Rose et al., EFFECT OF COOKING ON VETERINARY DRUG RESIDUES IN FOOD .6. LASALOCID, Journal of agricultural and food chemistry, 45(3), 1997, pp. 927-930
The effect of heat on lasalocid in model solutions and as residues in
food was investigated. The drug was found to be relatively stable to h
eat in neutral and acid conditions but unstable in basic conditions as
was demonstrated by stability experiments at 100 degrees C in simple
aqueous buffers. Lasalocid was found stable at pH 5.5 and 7.0 but unst
able at pH 10.0 with a half-life of 30 min. In sunflower cooking oil a
t 180 degrees C lasalocid was not stable with a half-life of 15 min. I
n food, lasalocid residues in tissue from treated chickens were stable
to cooking in chicken muscle but unstable when egg was cooked. A lass
of 59% was observed for the preparation of an omelet, and a 27% loss
was observed for the preparation of scrambled egg. Only a small amount
(<5%) of lasalocid came out of tissue with exuded juices or into the
liquid used for cooking. Residues in raw tissue from treated chickens
were found to be evenly distributed in edible muscle.