Abstract
This research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg-1 bw day-1 level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4±1.07% and 17% respectively. The florfenicol levels were 40.30±8.23% in the muscle tissue of boiled fish, 57.80±7.46% in the boiling juice, 101.10±4.01% in the grilled tissue and 78.01±15.40% and 62.36±11.60% in the muscle tissues of fishes, which were stored at -20oC, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P
