Yıl 2019, Cilt 5, Sayı 1, Sayfalar 19 - 29 2019-01-01

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

Songül Şahin Ercan [1] , Çiğdem Soysal [2] , Hüseyin Bozkurt [3]

40 128

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. 

Fresh kashar, Mature kashar, Cheese, Biogenic amines
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Dergi Bölümü Araştırma Makalesi
Yazarlar

Orcid: 0000-0003-1630-7552
Yazar: Songül Şahin Ercan
Kurum: University of Gaziantep, Faculty of Engineering, Department of Food Engineering, Gaziantep

Orcid: 0000-0001-7042-9716
Yazar: Çiğdem Soysal (Sorumlu Yazar)
Kurum: University of Gaziantep, Faculty of Engineering, Department of Food Engineering, Gaziantep
Ülke: Turkey


Orcid: 0000-0003-4676-6354
Yazar: Hüseyin Bozkurt
Kurum: University of Gaziantep, Faculty of Engineering, Department of Food Engineering, Gaziantep

Bibtex @araştırma makalesi { jfhs356662, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {19 - 29}, doi = {10.3153/FH19003}, title = {BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE}, key = {cite}, author = {Soysal, Çiğdem and Şahin Ercan, Songül 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 <http://jfhs.scientificwebjournals.com/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 - http://dx.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 (Ocak 2019): 19-29. http://dx.doi.org/10.3153/FH19003