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Yıl 2019, , 19 - 29, 01.01.2019

Songül Şahin Ercan , Çiğdem Soysal Hüseyin Bozkurt

https://doi.org/10.3153/FH19003

Öz

Kaynakça

  • 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

Yıl 2019, , 19 - 29, 01.01.2019

Songül Şahin Ercan , Çiğdem Soysal Hüseyin Bozkurt

https://doi.org/10.3153/FH19003

Öz

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. 

Anahtar Kelimeler

Fresh kashar Mature kashar Cheese Biogenic amines

Kaynakça

  • 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.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Songül Şahin Ercan 0000-0003-1630-7552

Çiğdem Soysal 0000-0001-7042-9716

Hüseyin Bozkurt 0000-0003-4676-6354

Yayımlanma Tarihi 1 Ocak 2019
Gönderilme Tarihi 21 Kasım 2017
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

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. https://doi.org/10.3153/FH19003

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