Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima

master's thesis

• Title (english): Influence of technological treatment on the concentration of aflatoxin M1 in milk products
• Author: Jelena Mihaljević
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2015-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mikotoksini su toksične tvari koje nastaju metabolizmom pojedinih plijesni. Aflatoksini su najpoznatija i najviše istraživana grupa toksina. U mlijeku i mliječnim proizvodima može se dokazati prisutnost aflatoksina M1 koji se izlučuje u mlijeko preko mliječnih žlijezda životinja koje su konzumirale hranu kontaminiranu aflatoksinom B1. U ovom radu ispitan je utjecaj tehnološke obrade na koncentraciju aflatoksina u mliječnim proizvodima. Iz dobivenih rezultata proizlazi da je aflatoksin M1 relativno stabilan spoj na koji ne utječe postupak obiranja i pasterizacije. Najmanja koncentracija aflatoksina M1 izmjerena je u jogurtu, a najveća u svježem siru što se može objasniti sposobnošću vezanja aflatoksina M1 na kazein i povećanjem udjela suhe tvari.

Abstract (english)

Mycotoxins are toxic substances which are produced by metabolism of some molds. Aflatoxins are the best known and the most researched group of toxins. In milk and milk products can be proved the presence of aflatoxin M1 which is secreted in milk out of milk glands of animals, who took food contaminated with aflatoxin B1. Influence of technological treatment on concentration of aflatoxins in milk products is tested in this study. Obtained results have shown that aflatoxin M1 is relatively stable compound, which does not affect the process of picking and pasteurization. The lowest concentration of aflatoxin M1 has been measured in yoghurt, and the highest concentration in cottage cheese, which can be explained by the ability of bonding aflatoxin M1 to casein and by increasing total solid content.

• Keywords: kontaminacija; aflatoksin M1; pasterizacija; jogurt; svježi sir
• Keywords (english): contamination; aflatoxin M1; pasteurization; yoghurt; cottage cheese
• Language: croatian
• URN:NBN: urn:nbn:hr:159:683578
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-05-02 12:37:40