Effects of pasteurization and storage on stability of aflatoxin M1 in yogurt yoǧurtta aflatoksin M1 stabilitesi üzerine pastörizasyonve depolamanın etkileri

ŞANLI T., Deveci O., Sezgin E.

Kafkas Universitesi Veteriner Fakultesi Dergisi, vol.18, no.6, pp.987-990, 2012 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 6
  • Publication Date: 2012
  • Doi Number: 10.9775/kvfd.2012.6887
  • Journal Name: Kafkas Universitesi Veteriner Fakultesi Dergisi
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.987-990
  • Keywords: Milk, Stability, Storage, Yogurt
  • Ankara University Affiliated: Yes

Abstract

In present study yogurt was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg kg-1 (ppb), and the effects of pasteurization and storage on the AFM1 contents were investigated. It was found statistically important that pasteurization at 95°C for 5 min caused losses of AFM1 in milk contaminated with 1.5 and 3.5 μg kg-1 AFM1 about 18% and 16%, respectively (P<0.01). After yogurt production, total AFM1 levels of yogurt samples produced by 1.5 and 3.5 μg kg-1 AFM1 contaminated milk samples were decreased to 36.5 and 34.6%, respectively. After the 2-week refrigerated storage at 4°C, AFM1 content of yogurts produced from 1.5 and 3.5 μg kg-1 AFM1 contaminated milks decreased by 6.5 and 9.0%, respectively.