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Dergiler / Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2026 / Cilt: 23 Sayı: 1

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

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

Zehra Albay(SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0000-0002-5090-8151
Bedia Şimşek(SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0000-0002-7497-1542
Sayfa
46–51
Yayın Tarihi
2019-04-01
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Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Ayrıca tuzlu yoğurda uygulanan depolama işleminin (90 gün), tuzlu yoğurdun AFM 1 içeriğini sırasıyla 0.019 ve 0.027 µg/l değerlerine azalttığı tespit edilmiştir (0.05 μg/l ve 0.1 μg/l AFM 1 ).

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmada, yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak tuzlu yoğurdun üretimi ve depolanması sırasında sütteki aflatoksin M 1 (AFM 1 ) konsantrasyonunun belirlenmesi amaçlanmıştır.
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Temel Bulgular & Veri:Y apay yolla iki farklı düzeyde (0.05 μg/l ve 0.1 μg/l) aflatoksin M 1 (AFM 1 ) ile kontamine edilmiş sütlerden tuzlu yoğurt üretilmiştir. 0.05 µg/l AFM 1 ve 0.1 µg/l AFM 1 ile kontamine edilmiş sütlerden yoğurt ve süzme yoğurt üretimi sırasıyla % 65, % 70.25 ve % 73.75, % 81.12 düzeyinde AFM 1 kaybına neden olmuştur.
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Sonuç & Katkı:Ayrıca tuzlu yoğurda uygulanan depolama işleminin (90 gün), tuzlu yoğurdun AFM 1 içeriğini sırasıyla 0.019 ve 0.027 µg/l değerlerine azalttığı tespit edilmiştir (0.05 μg/l ve 0.1 μg/l AFM 1 ).
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Aflatoksin M1 · HPLC · Tuzlu yogurt

Özet

Bu çalışmada, yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak tuzlu yoğurdun üretimi ve depolanması sırasında sütteki aflatoksin M 1 (AFM 1 ) konsantrasyonunun belirlenmesi amaçlanmıştır. Y apay yolla iki farklı düzeyde (0.05 μg/l ve 0.1 μg/l) aflatoksin M 1 (AFM 1 ) ile kontamine edilmiş sütlerden tuzlu yoğurt üretilmiştir. 0.05 µg/l AFM 1 ve 0.1 µg/l AFM 1 ile kontamine edilmiş sütlerden yoğurt ve süzme yoğurt üretimi sırasıyla % 65, % 70.25 ve % 73.75, % 81.12 düzeyinde AFM 1 kaybına neden olmuştur. Ayrıca tuzlu yoğurda uygulanan depolama işleminin (90 gün), tuzlu yoğurdun AFM 1 içeriğini sırasıyla 0.019 ve 0.027 µg/l değerlerine azalttığı tespit edilmiştir (0.05 μg/l ve 0.1 μg/l AFM 1 ). Depolama periyodundaki zamanlar arasındaki fark istatistiksel olarak önemli bulunmuştur (P<0.01). Tuzlu yoğurt uzun raf ömrüne ve yüksek ısıl işleme sahiptir ve AFM 1 her iki seviyede de tamamen kaybolmamıştır.

Abstract

In this survey, it was aimed to determine the concentration of aflatoxin M 1 (AFM 1 ) 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 AFM 1 at two different levels (0.05 µg/l and 0.1 µg/l). Y ogurt and strained yogurt production caused losses of AFM 1 about 65%, 70.25% and 73.75%, 81.12% respectively, in milk contaminated with 0.05 µg/l AFM 1 , and 0.1 µg/l AFM 1 . Also, it was determined that the storage process of the salted (tuzlu) yogurt (90 days) decreases the AFM 1 content of the salted (tuzlu) yogurt by 0.019 and 0.027 µg/l (0.05 µg/l and 0.1 µg/l AFM 1 respectively). Difference among dates in storage period was found to be statistically significant (P<0.01). S alted (tuzlu) yogurt has long shelf life and high heat processing, and AFM 1 is not completely lost in both levels.

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Bu Makaleye Atıf Yap

Albay, Z., Şimşek, B. (2019). Tuzlu Yoğurdun Üretimi ve Uzun Süre Depolanması Sırasında Aflatoksin M1 Konsantrasyonundaki Değişiklikler. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 23 Sayı: 1, 46–51. https://doi.org/10.19113/sdufenbed.442395

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