Effects of Pasteurization and Storage on Stability of Aflatoxin M1 in Yogurt

被引：9
|
作者：
Sanli, Tuba [1 ]
Deveci, Orgun [1 ]
Sezgin, Emel [1 ]
机构：
[1] Ankara Univ, Fac Agr, Dept Dairy Technol, TR-06110 Ankara, Turkey
来源：
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI | 2012年 / 18卷 / 06期
关键词：
Aflatoxin M-1; Milk; Stability; Yogurt; Storage; LACTIC-ACID BACTERIA; MILK-PRODUCTS; DAIRY STRAINS; RAW-MILK; MANUFACTURE; FOOD; ABILITY; BIND; M(1); FEED;
D O I：
10.9775/kvfd.2012.6887
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
In present study yogurt was produced from cow's milk contaminated artificially with aflatoxin M-1 (AFM(1)) at two different levels, 1.5 and 3.5 mu g kg(-1) (ppb), and the effects of pasteurization and storage on the AFM(1) contents were investigated. It was found statistically important that pasteurization at 95 degrees C for 5 min caused losses of AFM(1) in milk contaminated with 1.5 and 3.5 mu g kg(-1) AFM, about 18% and 16%, respectively (P<0.01). After yogurt production, total AFM(1) levels of yogurt samples produced by 1.5 and 3.5 mu g kg(-1) AFM(1) contaminated milk samples were decreased to 36.5 and 34.6%, respectively. After the 2-week refrigerated storage at 4 degrees C, AFM, content of yogurts produced from 1.5 and 3.5 mu g kg(-1) AFM(1) contaminated milks decreased by 6.5 and 9.0%, respectively.
引用
收藏
页码：987 / 990
页数：4
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