Assessment of marination with Kefir milk for controlling Aspergillus flavus and aflatoxin in Tilipia fillets

Document Type : Original Article

Authors

1 Department of Food control, Faculty of Veterinary Medicine, Benha University, Egypt

2 Department of Food Hygiene, Animal Health Research Institute, Tanta Branch, Agriculture Research Center, Egypt.

Abstract

Food contamination by mycotoxigenic fungi poses a risk to human health and the safety and quality of both human and animal feed. With consumers' growing desire for less processed and more natural meals, specific requirements and nature preservative are needed to minimize the activity of spoilage mycotoxigenic fungi. Accordingly, the purpose of this investigation was to assess the effects of Kefir milk (KM) at concentration (3%) and (5%) on the quality and shelf life of chilled Tilipia fish fillets. Sensory attributes (colour, texture, odour, and overall acceptability), as well as the chemical indices (pH and TVB-N), count of Aspergillus flavus and total aflatoxin production for marinated and control groups, a significant difference (P< 0.01) was recorded. Among the marinated groups, Kefir milk (5%) treated group showed the highest reduction in Aspergillus flavus and total aflatoxin count, as the mean count of Aspergillus flavus decreased from 6.11 ± 0.01 to 4.56 ± 0.08 (log cfu/gm) and total aflatoxin count decreased from 0.78 ± 0.02 (µg/kg) to 0.59 ± 0.01 at the end of storage followed by Kefir milk (3%) and they extended the shelf-life of the tilapia fillets that held under proper refrigeration conditions up to 10th days compared to the un- marinated groups that was completely spoiled at the 6th day of storage.

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