The effects of cooking on residues of malachite green and leucomalachite green in carp muscles

The effects of various cooking methods (boiling, baking and microwaving) on residues of malachite green (MG) and its major metabolite, leucomalachite green (LMG), in incurred carp muscles were investigated. Moreover, the stability of MG and LMG standard solutions under boiling in water and in oil was examined. The MG and LMG residues in cooked meat were determined by liquid chromatography with visible and fluorescence detectors. The results showed that in muscles cooked by boiling or baking MG concentration was reduced by 54% in 15 min while LMG was stable in these conditions. By microwave cooking MG residues were reduced by 61% after 1 min. Microwaving was the only method of cooking when a loss of LMG was observed (40% in 1 min). Both MG and LMG standard solutions were stable in boiling water at 100 °C. In cooking oil, MG was reduced by 49% after 10 min and less than 3% of the original MG remains after 90 min at 150 °C. No losses of LMG were observed over a time period of 120 min in cooking oil at 150 °C. Upon increasing the temperature to 210 °C and holding for 120 min, MG was rapidly reduced by 97% after 10 min. LMG under the same conditions was reduced by 18% after 10 min. No further loses of MG and LMG were observed after 120 min.The findings of this investigation show that the high temperature does not guarantee a full breakdown of residue of MG and LMG which may occur in carp muscles.