Determination of Biogenic Amines in Some Cheese Consumed in Hatay Region

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dc.authorscopusid56259454200
dc.authorscopusid58859465900
dc.contributor.authorSungur, Şana
dc.contributor.authorJobasi, Dyaa
dc.date.accessioned2024-09-19T15:43:46Z
dc.date.available2024-09-19T15:43:46Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractBiogenic amines are biologically active, nitrogen based, low molecular mass substances and they consider as quality and toxicity indicators of foods. The amount of biogenic amines indicates also the freshness of the food products. These compounds form during production or storage of protein rich foods under unhygienic conditions. These amines are usually formed in protein rich foods by the act of microorganisms which has decarboxylase activity under inappropriate technological processing conditions especially while fermentation processes. Cheese, yogurt, kefir are among the most consumed fermented foods. Since these products are much consumed food products, the analysis of biogenic amines in them is very important in terms of consumer health and product quality. Biogenic amines taken in high amounts are known to cause headache, nausea and more serious food poisoning. There are studies both abroad and in our country on cheese varieties where biogenic amine formation is frequently observed. However, there is no study conducted in the Hatay region, which is extremely rich in terms of cheese varieties. Within the scope of this study, biogenic amine analyzes were performed on 20 cheese samples produced and consumed in the Hatay region after they were kept in the refrigerator at 4 ºC for 30 days. Total biogenic amine concentrations were determined between 57.00–432.41 mg kg-1. The samples with the highest total biogenic amine concentrations were blue-veined cheese (432.41 mg kg-1) and moldy cheese (314.45 mg kg-1). Total biogenic amine concentrations were the lowest in aged cheddar cheese (57.00 mg kg-1) and knitted cheese (97.57 mg kg-1). All of the biogenic amines (spermidine, putrescine, cadaverine, histamine, tryptamine, tyramine, phenylethyl amine) were detected in all cheese samples examined. © 2022, Natural and Engineering Science. All rights reserved.en_US
dc.description.sponsorshipMustafa Kemal Üniversitesien_US
dc.identifier.doi10.28978/nesciences.1159217
dc.identifier.endpage130en_US
dc.identifier.issn2458-8989
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85183857501en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage120en_US
dc.identifier.urihttps://doi.org/10.28978/nesciences.1159217
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14554
dc.identifier.volume7en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNatural and Engineering Scienceen_US
dc.relation.ispartofNatural and Engineering Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBiogenic amineen_US
dc.subjectcadaverineen_US
dc.subjectcheeseen_US
dc.subjectphenylethyl amineen_US
dc.subjectspermidineen_US
dc.titleDetermination of Biogenic Amines in Some Cheese Consumed in Hatay Regionen_US
dc.typeArticleen_US

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