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

Yıl 2019, , 46 - 51, 01.04.2019

Zehra Albay , Bedia Şimşek

https://doi.org/10.19113/sdufenbed.442395

Cited By: 1

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.    

Anahtar Kelimeler

Aflatoksin M1, HPLC, Tuzlu yogurt, Stabilite, Depolama

Kaynakça

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