Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses

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ŞENEL E., Yildiz F., YETİŞEMİYEN A., Durlu-Ozkaya F., Oztekin F. S., Sanli E.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.18, sa.4, ss.537-544, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.9775/kvfd.2011.5475
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.537-544
  • Anahtar Kelimeler: Biogenic amine, Enterobacteriaceae, Lactic acid bacteria, Total aerobic mesophilic bacteria, Urfa cheese, Van herby (otlu) cheese, ENTEROBACTERIACEAE, VARIETIES, HISTAMINE, STARTER, TURKEY
  • Gazi Üniversitesi Adresli: Evet

Özet

In this study, the biogenic amine contents and some microbiological and chemical properties of Urfa and Van herby cheeses obtained from local supermarkets in Urfa and Van provinces were investigated. Tryptannine,beta-phenylethylamine, putrecine, cadaverine, histamine and tyramine levels were detected in these cheeses. In addition some chemical properties (pH, total solids, fat-in-dry matter and salt-in-dry matter, protein, ripening coefficient, water soluble nitrogen and water activity) and some microbiological properties (total aerobic mesophilic bacteria, lactic acid bacteria and Enterobacteriaceae) were determined. Tyramine, cadaverine, histamine and putrecine were predominant biogenic amines in Urfa and Van herby cheese, respectively. beta-phenylethylamine and tryptamine in Urfa cheese, were predominant in Van herby cheeses. The amounts of tyramine in Urfa and Van herby cheeses were found to be the highest with an average of 1.80 mg 100 g(-1), 0.56 mg 100 g(-1), respectively. None of the detected biogenic amines was higher than the toxic limit.