Gürbüz, SemraBaydan, EmineTüre, MustafaTaçbaş, ErkanAkbulut, BilalÖzcelep, Tuna2021-07-132021-07-132021https://www.webofscience.com/wos/woscc/full-record/WOS:000664161900002?SID=F4yGrzN1lBt5VQJxfArhttps://www.scopus.com/record/display.uri?eid=2-s2.0-85105191426&origin=resultslist&sort=plf-f&src=s&sid=5c096ca94cb9106f23dc6879b577de13&sot=b&sdt=b&sl=27&s=DOI%2810.21162%2fPAKJAS%2f21.184%29&relpos=0&citeCnt=0&searchTerm=https://hdl.handle.net/20.500.12514/2658This 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 -20 degrees C, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.en10.21162/PAKJAS/21.184info:eu-repo/semantics/openAccessHPLC, florfenicol, residue, sturgeon, cooking and cold storageArticle582Q3WOS:0006641619000022-s2.0-85105191426