Risk to Public Health Regarding Doxycycline Residues in Chicken Claws

Gajda, Anna; Szymanek-Bany, Iwona; Nowacka-Kozak, Ewelina; Gbylik-Sikorska, Małgorzata

doi:10.1021/acs.jafc.1c07480

Cited by 6 publications

(6 citation statements)

References 24 publications

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“…The Commission of the European Communities Regulation (EC) No. 1096/2009 classifies animal by‐products into three categories according to the level of risk to the public and animal health (Gajda et al, 2022). Chicken claw belongs to category three (low risk), which is considered fit for processing for human consumption.…”

Section: Resultsmentioning

confidence: 99%

“…Chicken claw, a byproduct of the poultry industry, is a common and popular food resource in some countries and regions of Asia and Africa (Gajda, Szymanek‐Bany, Nowacka‐Kozak, & Gbylik‐Sikorska, 2022). China is the main importer of chicken claw in the world (Santos et al, 2011), and chicken claw has recently been made into ready‐to‐eat products for sale in the Chinese market, such as sauce braised chicken claw.…”

Section: Introductionmentioning

confidence: 99%

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Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

Tang

Zhou

Xie

et al. 2022

Journal of Texture Studies

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The effects of thermal processing on the texture and collagen properties of ready‐to‐eat chicken claws were investigated and the relationship between the texture of chicken claws and the collagen properties of connective tissue was further discussed. The texture, sensory and collagen characteristics (content, solubility, and structure), and the degradation of insoluble collagen of chicken claws underwent thermal processing at 90°C/30 min, 100°C/30 min, 115°C/15 min, and 121°C/10 min were measured. The results showed that thermal processing significantly reduced the textural parameters (hardness, springiness, cohesiveness, chewiness, and resilience) of chicken claws, and the textural deterioration intensified with the increase in temperature. Thermal processing aggravated the degradation of collagen fibers in cooked chicken claws, resulting in decreased insoluble collagen content and increased collagen solubility. Moreover, higher thermal processing temperature produced more soluble collagen components composed of low‐molecular weight peptides. The textural deterioration of chicken claws caused by thermal processing was related to the decrease of insoluble collagen content and the increase of content of soluble collagen composed of low‐molecular weight peptides. On the one hand, the decreased of insoluble collagen content led to the weakening of connective tissue. On the other hand, low‐molecular weight peptides hindered the cooling renaturation of soluble collagen, leading to the formation of gels with poor mechanical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

Tang

Zhou

Xie

et al. 2022

Journal of Texture Studies

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“…Among these studies, doxycycline was found at the highest concentrations and with the longest persistence times in feathers and claws. The concentration of doxycycline in feathers one day after treatment was 1,050 ± 596 μg/kg, while in claws, doxycycline was found at the level of 6,370 ± 922 μg/kg ( 19 , 20 ). In the present research, the determined concentration of doxycycline in bones was 5,840 ± 843 μg/kg one day after ceasing treatment.…”

Section: Discussionmentioning

confidence: 95%

“…Some publications reported the depletion and persistence of oxytetracycline and doxycycline in feathers ( 9 , 19 ). Others presented the bioaccumulation of oxytetracycline, florfenicol and doxycycline in chicken claws ( 8 , 20 , 33 ). Among these studies, doxycycline was found at the highest concentrations and with the longest persistence times in feathers and claws.…”

Section: Discussionmentioning

confidence: 99%

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Investigation of doxycycline residues in bones after oral administration to broiler chickens

Gajda,

Szymanek-Bany,

Nowacka-Kozak

et al. 2024

Journal of Veterinary Research

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Introduction Chicken bones, a by-product of the poultry industry, can directly or indirectly enter the food chain. Bone meal and bone products could be sources of many contaminants. Considering the wide range of uses made of bones in the culinary and food industries, this material needs to be safe and antibiotic residue–free. To determine if such is the case, the concentration of doxycycline in chicken bones was investigated, this antimicrobial being one of the most commonly used in poultry production. Material and Methods Ross 308 broilers were grouped into three experimental and one control group. Doxycycline was administered in drinking water at therapeutic and sub-therapeutic doses, as well as via spray treatment. The concentration of doxycycline in bones was determined post slaughter by ultra-high performance liquid chromatography–tandem mass spectrometry. Results Doxycycline was quantified at 135 μg/kg 22 days after the last day of antibiotic administration at therapeutic doses; 2,285 μg/kg after sub-therapeutic treatment for 27 days and 9.62 μg/kg 22 days after the end of spray application. Conclusion High concentrations and long persistence of doxycycline in bones were found in this study. Doxycycline can contaminate all bone-derived products in the food and fertiliser industries.

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Effect of different cooking conditions on the quality characteristics of chicken claws

Yu,

Yuan,

Zhang

et al. 2024

Food Science & Nutrition

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Chicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆E), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor.

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Risk to Public Health Regarding Doxycycline Residues in Chicken Claws

Cited by 6 publications

References 24 publications

Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

Investigation of doxycycline residues in bones after oral administration to broiler chickens

Effect of different cooking conditions on the quality characteristics of chicken claws

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