Assessment of Aflatoxin M1 Concentrations During Production and Long Storage of Salted (Tuzlu) Yogurt

Abstract

In this survey, it was aimed to determine the concentration of aflatoxin M₁ (AFM₁) in milk during the production and storage of salted (tuzlu) yogurt using High Performance Liquid Chromatography (HPLC). Salted (tuzlu) yogurt was produced artificially from contaminated milk with AFM₁ at two different levels (0.05 µg/l and 0.1 µg/l). Yogurt and strained yogurt production caused losses of AFM₁ about 65%, 70.25% and 73.75%, 81.12% respectively, in milk contaminated with 0.05 µg/l AFM₁, and 0.1 µg/l AFM₁. Also, it was determined that the storage process of the salted (tuzlu) yogurt (90 days) decreases the AFM₁ content of the salted (tuzlu) yogurt by 0.019 and 0.027 µg/l (0.05 µg/l and 0.1 µg/l AFM₁ respectively). Difference among dates in storage period was found to be statistically significant (P<0.01). Salted (tuzlu) yogurt has long shelf life and high heat processing, and AFM₁ is not completely lost in both levels.

Keywords

• Aflatoxin M1,HPLC,Salted (tuzlu) yogurt,Stability,Storage

Tuzlu Yoğurdun Üretimi ve Uzun Süre Depolanması Sırasında Aflatoksin M1 Konsantrasyonundaki Değişiklikler

Abstract

Bu çalışmada, yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak tuzlu yoğurdun üretimi ve depolanması sırasında sütteki aflatoksin M₁ (AFM₁) konsantrasyonunun belirlenmesi amaçlanmıştır. Yapay yolla iki farklı düzeyde (0.05 μg/l ve 0.1 μg/l) aflatoksin M₁ (AFM₁) ile kontamine edilmiş sütlerden tuzlu yoğurt üretilmiştir. 0.05 µg/l AFM₁ ve 0.1 µg/l AFM₁ ile kontamine edilmiş sütlerden yoğurt ve süzme yoğurt üretimi sırasıyla % 65, % 70.25 ve % 73.75, % 81.12 düzeyinde AFM₁ kaybına neden olmuştur. Ayrıca tuzlu yoğurda uygulanan depolama işleminin (90 gün), tuzlu yoğurdun AFM₁ içeriğini sırasıyla 0.019 ve 0.027 µg/l değerlerine azalttığı tespit edilmiştir (0.05 μg/l ve 0.1 μg/l AFM₁). Depolama periyodundaki zamanlar arasındaki fark istatistiksel olarak önemli bulunmuştur (P<0.01). Tuzlu yoğurt uzun raf ömrüne ve yüksek ısıl işleme sahiptir ve AFM₁ her iki seviyede de tamamen kaybolmamıştır.    

Keywords

• Aflatoksin M1,HPLC,Tuzlu yogurt,Stabilite,Depolama

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