Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

Authors

DOI:

https://doi.org/10.24925/turjaf.v7i4.560-566.1877

Keywords:

Biogenic amines, Erzincan Tulum cheese, Kars Kashar cheese, Lactic acid bacteria, Hazard limit values

Abstract

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical properties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenic amine levels determined in the cheeses found below hazard limit values according to what legal limit.

Author Biographies

Filiz Yıldız Akgül, Department of Dairy Technology, Faculty of Agriculture, Aydın Adnan Menderes University, 09100 Koçarlı/Aydın

Dairy Technology, Assistant Professor

Atila Yetişemiyen, Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Dışkapı/Ankara

Dairy Technology, Professor

Ebru Şenel, Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Dışkapı/Ankara

Dairy Technology, Professor

Fügen Durlu-Özkaya, Faculty of Tourism Education, Ankara Hacıbayram Veli University, 06570 Çankaya/Ankara

Commerce and Tourism Education

Şebnem Öztekin, Turkish Atomic Energy Authority, Nuclear Research and Education Center, 06983 Sarayköy/Ankara

Dairy Technology, Dr.

Ebru Şanlı, The Ministry of Agriculture and Forestry, National Food Reference Laboratory, 06800 Yenimahalle/Ankara

Dairy Technology, Dr.

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Published

16.04.2019

How to Cite

Yıldız Akgül, F., Yetişemiyen, A., Şenel, E., Durlu-Özkaya, F., Öztekin, Şebnem, & Şanlı, E. (2019). Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation. Turkish Journal of Agriculture - Food Science and Technology, 7(4), 560–566. https://doi.org/10.24925/turjaf.v7i4.560-566.1877

Issue

Section

Research Paper