Food and Health
Research Article
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Year 2019, Volume 5, Issue 1, 19 - 29, 01.01.2019

Songül ŞAHİN ERCAN Çiğdem SOYSAL Hüseyin BOZKURT

https://doi.org/10.3153/FH19003

Abstract

References

  • AACC (1995). Approved Methods of the American Association of Cereal Chemists. 9th edn., 45-48. Minnesota, USA, The American Association of Cereal Chemists.
  • AOAC (1990). Offical Methods of Analysis of Association of Offical Analytical Chemists. Edited by Kenneth Helrich, Fifteenth ed., Arlington, Virginia, USA, pp. 74.
  • Andic, S., Gençcelep, H., Köse, S. (2010a). Determination of bıogenıc amines in herby Cheese. International Journal of Food Properties, 13, 300-1314.
  • Andic, S., Gençcelep, H., Tunçtürk, Y., Köse, S. (2010b). The effect of storage temperatures and packaging methods on properties of Motal cheese. Journal of Dairy Science, 93, 849-859.
  • Andiç, S., Tunçtürk, Y., Gençcelep, H. (2011). The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese. Journal of Dairy Science, 94, 1668-1678.
  • Anonymous (2005). The Eight Five Year Development Plan. Ankara, Turkey: The State Plannin Organization.
  • Aran, N. (1998). A microbial study of Kashar cheese. Milchwissenschaft 53, 565–567.
  • Benkerroum, N. (2016). Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means. Comphrehensive Reviews in Food Science and Food Safety, 15, 801-826.
  • Botsoglou, N.A., Fletouris, D.J., Papageorgiou, G.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G. (1994). Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food and Feedstuff Samples. Journal of Agriculture and Food Chemistry, 42, 1931-1937.
  • Bozkurt, H., Erkmen, O. (2004). Effect of nitrate/nitrite on the quality sausage (sucuk) during ripening and storage. Journal of the Science of Food and Agriculture, 84, 279-286.
  • Butikofer, U., Ruegg, M., Ardo, U. (1993). Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. Lebensmittel Wissenschaft und Technologie, 26, 271-275.
  • Çetinkaya, A., Yaman, H., Elmalı, M., Karadağoğlu, G. (2003). A preliminary study of Kashar cheese and its organoleptic qualities matured in bee wax. International Journal of Food Safety, 6, 1-4.
  • Durlu-Ozkaya, F. (2000). Biogenıc amine content of some Turkish cheeses. Journal of Food Processing Preservation, 26, 259-265.
  • Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausage. Journal of AOAC International, 76, 575-77.
  • Fernandez, M., Linares, D.M., del Rio, B., Ladero, V., Alvarez, M.A. (2007). HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramineproducing microorganisms. The Journal of Dairy Research, 74, 276-282.
  • Flasarova, R., Pachlova, V., Bunkova, L., Mensıkova, A., Georgova, N., Drab, V., Bunka, F. (2016). Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese. Food Chemistry, 194, 68-75.
  • Halkman, K., Halkman, Z. (1991). Studies on the different combinations of Kashar Cheese starter cultures. Gida, 16, 99-105.
  • Joosten, H.M.L.J. (1988). Conditions Allowing the Formation of Biogenic Amines in Cheese. 3. Factors Influencing the Amounts Formed. Netherlands Milk and Dairy Journal, 41, 329-357.
  • Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14, 365-373.
  • Koehler, P.E., Eitenmiller, R.R. (1978). High pressure liquid chromatographic analysis of tyramine, phenylethyla- mine and tryptamine in sausage, cheese and chocolate. Journal of Food Science, 43, 1245-1247.
  • Ladero, V., Canedo, E., Perez, M., Martin, M.C., Fernandez, M., Alverez, M.A. (2012). Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products. Food Control, 27, 307-313.
  • Leuschner, R.G.K., Kurihara, R., Hammes, W.P. (1999). Formation of biogenic amines by proteolytic enterococci during cheese ripening. Journal of Science Food and Agriculture, 79, 1141-1144.
  • Linares, D.M., del Rio, B., Ladero, V., Redruello, B., Martin, M.C., Fernandez, M., Alvarez, M. A. (2013). The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA. International Journal of Food Microbiology, 165, 43-50.
  • Medeiros, B.G.S., Souza, M.P., Pinheiro, A.C., Bourbon, A.I., Cerqueira, M.A., António A. Vicente, A.A., Carneiro-da-Cunha, M.G. (2014). Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life. Food Bioprocess Technology, 7, 1088-1098.
  • McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57, 127-144.
  • Nout, M.J.R. (1994). Fermented foods and food safety. Food Research International, 27, 291-298.
  • Oner, Z., Sağdıc, O., Şimşek, O. 2004. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses. Europen Food Research and Technology, 219, 455-459.
  • Pintado, A.I.E., Pinho, O., Ferreira, I.M.P.L.V.O., Pintado, M.M.E., Gomes, A.M.P., Malcata, F.X. (2008). Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. International of Dairy Journal, 18, 631-640.
  • Roig-Sagues, A.X., Molina, A.P., Hernandez-Herrero, M.M. (2002). Histamine and tyramine-forming microorganisms in Spanish traditional cheeses. Europen Food Research and Technology, 215, 96-100.
  • Ruiz-Capillas, C., Moral, A. (2001). Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice. Journal of Food Science, 66, 1030-1032.
  • Sert, D., Ayar, A., Akin, N. (2007). The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening. Internet Journal of Food Safety, 9, 7-13.
  • Schirone, M., Tofalo, R., Mazzone, G., Corsetti, A., Suzzi, G. (2011). Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiology, 28, 128-136.
  • Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675-690.
  • Silla-Santos, M.H. (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiolology, 29, 213-231.
  • Silvana, V.M., Glhia, A. (1998). Biogenic amines in Brazilian cheeses. Food Chemistry, 63, 343-348.
  • Spizzirri, U.G., Restuccia, D., Curcio, M., Parisi, O.I., Iemma, F., Picci, N. (2013). Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. Journal of Food Composition and Analysis, 29, 43-51.
  • Stratton, J.E., Hutkins, R.W., Summer, S.S., Taylor, S.L. (1992). Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. Journl of Food Protection, 55, 435-439.
  • Suzzi, G., Schirone, M., Martuscelli, M., Gatti, M., Fornasari, M.E., Neviani, E. (2003). Yeasts associated with Manteca. FEMS Yeasts Research, 3, 159-166.
  • Şahin-Ercan, S., Bozkurt, H., Soysal, Ç. (2013). Significance of Biogenic Amines in Foods and Their Reduction Methods. Journal of Food Science and Engineering, 3, 395-410.
  • Turkish Standards, (TS) (1999). Kashar cheese, No. 3272. The Institute of Turkish Standards, Ankara.
  • Üçüncü, M. (2004). Milk Technology. 1. Part, Milk Composition and Technology. Ege Üniversitesi Basımevi, Bornova, Đzmir, Türkey.
  • Vale, S. & Gloria, M.B.A. (1998). Biogenic amines in Brazilian cheeses. Food Chemistry, 63, 343-348.
  • Wu, W.H., Rule, D.C., Busboom, J.R., Field, R.A., Ray, B. (1991). Starter culture and time/temperature of storage influences on quality of fermented mutton sausage. Journal of Food Science, 56, 916-919.

BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE

Year 2019, Volume 5, Issue 1, 19 - 29, 01.01.2019

Songül ŞAHİN ERCAN Çiğdem SOYSAL Hüseyin BOZKURT

https://doi.org/10.3153/FH19003

Abstract

Kashar is one of the most consumed traditional cheeses in Turkey. It is produced as fresh or mature, which differ in ripening periods. Safe consumption period of kashar was investigated during refrigerated storage. Five samples of fresh and five samples of mature kashar cheeses collected from local supermarkets in Turkey were analyzed. Changes in biogenic amines, pH and thiobarbituric acid reactive substance of fresh and mature kashar cheeses were investigated during storage. Mature kashar cheeses had higher biogenic amine concentrations than fresh kashar cheeses. During storage, total biogenic amine contents of all samples increased significantly (p<0.05). Total biogenic amine contents of mature kashar cheeses were higher than maximum allowed limit of 1000 mg/kg and can cause toxicity. It was found that fresh kashar cheeses were safer than mature kashar cheeses with respect to the toxic limits of biogenic amines. 

Keywords

Fresh kashar, Mature kashar, Cheese, Biogenic amines

References

  • AACC (1995). Approved Methods of the American Association of Cereal Chemists. 9th edn., 45-48. Minnesota, USA, The American Association of Cereal Chemists.
  • AOAC (1990). Offical Methods of Analysis of Association of Offical Analytical Chemists. Edited by Kenneth Helrich, Fifteenth ed., Arlington, Virginia, USA, pp. 74.
  • Andic, S., Gençcelep, H., Köse, S. (2010a). Determination of bıogenıc amines in herby Cheese. International Journal of Food Properties, 13, 300-1314.
  • Andic, S., Gençcelep, H., Tunçtürk, Y., Köse, S. (2010b). The effect of storage temperatures and packaging methods on properties of Motal cheese. Journal of Dairy Science, 93, 849-859.
  • Andiç, S., Tunçtürk, Y., Gençcelep, H. (2011). The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese. Journal of Dairy Science, 94, 1668-1678.
  • Anonymous (2005). The Eight Five Year Development Plan. Ankara, Turkey: The State Plannin Organization.
  • Aran, N. (1998). A microbial study of Kashar cheese. Milchwissenschaft 53, 565–567.
  • Benkerroum, N. (2016). Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means. Comphrehensive Reviews in Food Science and Food Safety, 15, 801-826.
  • Botsoglou, N.A., Fletouris, D.J., Papageorgiou, G.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G. (1994). Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food and Feedstuff Samples. Journal of Agriculture and Food Chemistry, 42, 1931-1937.
  • Bozkurt, H., Erkmen, O. (2004). Effect of nitrate/nitrite on the quality sausage (sucuk) during ripening and storage. Journal of the Science of Food and Agriculture, 84, 279-286.
  • Butikofer, U., Ruegg, M., Ardo, U. (1993). Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. Lebensmittel Wissenschaft und Technologie, 26, 271-275.
  • Çetinkaya, A., Yaman, H., Elmalı, M., Karadağoğlu, G. (2003). A preliminary study of Kashar cheese and its organoleptic qualities matured in bee wax. International Journal of Food Safety, 6, 1-4.
  • Durlu-Ozkaya, F. (2000). Biogenıc amine content of some Turkish cheeses. Journal of Food Processing Preservation, 26, 259-265.
  • Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausage. Journal of AOAC International, 76, 575-77.
  • Fernandez, M., Linares, D.M., del Rio, B., Ladero, V., Alvarez, M.A. (2007). HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramineproducing microorganisms. The Journal of Dairy Research, 74, 276-282.
  • Flasarova, R., Pachlova, V., Bunkova, L., Mensıkova, A., Georgova, N., Drab, V., Bunka, F. (2016). Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese. Food Chemistry, 194, 68-75.
  • Halkman, K., Halkman, Z. (1991). Studies on the different combinations of Kashar Cheese starter cultures. Gida, 16, 99-105.
  • Joosten, H.M.L.J. (1988). Conditions Allowing the Formation of Biogenic Amines in Cheese. 3. Factors Influencing the Amounts Formed. Netherlands Milk and Dairy Journal, 41, 329-357.
  • Koca, N., Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal, 14, 365-373.
  • Koehler, P.E., Eitenmiller, R.R. (1978). High pressure liquid chromatographic analysis of tyramine, phenylethyla- mine and tryptamine in sausage, cheese and chocolate. Journal of Food Science, 43, 1245-1247.
  • Ladero, V., Canedo, E., Perez, M., Martin, M.C., Fernandez, M., Alverez, M.A. (2012). Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products. Food Control, 27, 307-313.
  • Leuschner, R.G.K., Kurihara, R., Hammes, W.P. (1999). Formation of biogenic amines by proteolytic enterococci during cheese ripening. Journal of Science Food and Agriculture, 79, 1141-1144.
  • Linares, D.M., del Rio, B., Ladero, V., Redruello, B., Martin, M.C., Fernandez, M., Alvarez, M. A. (2013). The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA. International Journal of Food Microbiology, 165, 43-50.
  • Medeiros, B.G.S., Souza, M.P., Pinheiro, A.C., Bourbon, A.I., Cerqueira, M.A., António A. Vicente, A.A., Carneiro-da-Cunha, M.G. (2014). Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life. Food Bioprocess Technology, 7, 1088-1098.
  • McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57, 127-144.
  • Nout, M.J.R. (1994). Fermented foods and food safety. Food Research International, 27, 291-298.
  • Oner, Z., Sağdıc, O., Şimşek, O. 2004. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses. Europen Food Research and Technology, 219, 455-459.
  • Pintado, A.I.E., Pinho, O., Ferreira, I.M.P.L.V.O., Pintado, M.M.E., Gomes, A.M.P., Malcata, F.X. (2008). Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. International of Dairy Journal, 18, 631-640.
  • Roig-Sagues, A.X., Molina, A.P., Hernandez-Herrero, M.M. (2002). Histamine and tyramine-forming microorganisms in Spanish traditional cheeses. Europen Food Research and Technology, 215, 96-100.
  • Ruiz-Capillas, C., Moral, A. (2001). Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice. Journal of Food Science, 66, 1030-1032.
  • Sert, D., Ayar, A., Akin, N. (2007). The Effects of Starter Culture on Chemical Composition, Microbiological and Sensory Characteristics of Turkish Kasar Cheese during Ripening. Internet Journal of Food Safety, 9, 7-13.
  • Schirone, M., Tofalo, R., Mazzone, G., Corsetti, A., Suzzi, G. (2011). Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiology, 28, 128-136.
  • Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675-690.
  • Silla-Santos, M.H. (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiolology, 29, 213-231.
  • Silvana, V.M., Glhia, A. (1998). Biogenic amines in Brazilian cheeses. Food Chemistry, 63, 343-348.
  • Spizzirri, U.G., Restuccia, D., Curcio, M., Parisi, O.I., Iemma, F., Picci, N. (2013). Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. Journal of Food Composition and Analysis, 29, 43-51.
  • Stratton, J.E., Hutkins, R.W., Summer, S.S., Taylor, S.L. (1992). Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. Journl of Food Protection, 55, 435-439.
  • Suzzi, G., Schirone, M., Martuscelli, M., Gatti, M., Fornasari, M.E., Neviani, E. (2003). Yeasts associated with Manteca. FEMS Yeasts Research, 3, 159-166.
  • Şahin-Ercan, S., Bozkurt, H., Soysal, Ç. (2013). Significance of Biogenic Amines in Foods and Their Reduction Methods. Journal of Food Science and Engineering, 3, 395-410.
  • Turkish Standards, (TS) (1999). Kashar cheese, No. 3272. The Institute of Turkish Standards, Ankara.
  • Üçüncü, M. (2004). Milk Technology. 1. Part, Milk Composition and Technology. Ege Üniversitesi Basımevi, Bornova, Đzmir, Türkey.
  • Vale, S. & Gloria, M.B.A. (1998). Biogenic amines in Brazilian cheeses. Food Chemistry, 63, 343-348.
  • Wu, W.H., Rule, D.C., Busboom, J.R., Field, R.A., Ray, B. (1991). Starter culture and time/temperature of storage influences on quality of fermented mutton sausage. Journal of Food Science, 56, 916-919.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Songül ŞAHİN ERCAN
University of Gaziantep, Faculty of Engineering, Department of Food Engineering, Gaziantep
0000-0003-1630-7552

Çiğdem SOYSAL This is me (Primary Author)
University of Gaziantep, Faculty of Engineering, Department of Food Engineering, Gaziantep
0000-0001-7042-9716
Türkiye

Hüseyin BOZKURT
University of Gaziantep, Faculty of Engineering, Department of Food Engineering, Gaziantep
0000-0003-4676-6354
Publication Date January 1, 2019
Application Date November 21, 2017
Acceptance Date March 30, 2018
Published in Issue Year 2019, Volume 5, Issue 1

Cite

Bibtex @research article { jfhs356662, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2019}, volume = {5}, number = {1}, pages = {19 - 29}, doi = {10.3153/FH19003}, title = {BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE}, key = {cite}, author = {Şahin Ercan, Songül and Soysal, Çiğdem and Bozkurt, Hüseyin} }
APA Şahin Ercan, S. , Soysal, Ç. & Bozkurt, H. (2019). BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE . Food and Health , 5 (1) , 19-29 . DOI: 10.3153/FH19003
MLA Şahin Ercan, S. , Soysal, Ç. , Bozkurt, H. "BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE" . Food and Health 5 (2019 ): 19-29 <https://jfhs.scientificwebjournals.com/en/pub/issue/38141/356662>
Chicago Şahin Ercan, S. , Soysal, Ç. , Bozkurt, H. "BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE". Food and Health 5 (2019 ): 19-29
RIS TY - JOUR T1 - BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE AU - Songül Şahin Ercan , Çiğdem Soysal , Hüseyin Bozkurt Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19003 DO - 10.3153/FH19003 T2 - Food and Health JF - Journal JO - JOR SP - 19 EP - 29 VL - 5 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH19003 UR - https://doi.org/10.3153/FH19003 Y2 - 2018 ER -
EndNote %0 Food and Health BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE %A Songül Şahin Ercan , Çiğdem Soysal , Hüseyin Bozkurt %T BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE %D 2019 %J Food and Health %P -2602-2834 %V 5 %N 1 %R doi: 10.3153/FH19003 %U 10.3153/FH19003
ISNAD Şahin Ercan, Songül , Soysal, Çiğdem , Bozkurt, Hüseyin . "BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE". Food and Health 5 / 1 (January 2019): 19-29 . https://doi.org/10.3153/FH19003
AMA Şahin Ercan S. , Soysal Ç. , Bozkurt H. BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE. Food Health. 2019; 5(1): 19-29.
Vancouver Şahin Ercan S. , Soysal Ç. , Bozkurt H. BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE. Food and Health. 2019; 5(1): 19-29.
IEEE S. Şahin Ercan , Ç. Soysal and H. Bozkurt , "BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE", Food and Health, vol. 5, no. 1, pp. 19-29, Jan. 2019, doi:10.3153/FH19003
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