Hüseyin GENÇCELEP, Seval ANDİÇ, Yusuf TUNÇTÜRK, Issa JAVİDİPOUR

Effects of different herbs on biogenic amine contents and some characteristics of herby cheese

Bu çalışmada 90 günlük depolama süresi boyunca farklı otların (Allium sp., Ferula sp. and Anthriscus sp.)Otlu peynirin bazı özellikleri üzerine etkisi incelenmiştir. Otlu peynir örneklerinin organik asit (formik,laktik, asetik, sitrik, ve bütiric) ve biyojen amin (feniletilamin, histamin, tiyramin, kadaverin, putresin,ve triptamin) içerikleri belirlenmiştir. Otlu peynirlerde en yüksek miktardaki organik asidin laktik asitve biyojen aminin ise feniletilamin olduğu bulunmuştur. Otlu peynirlerin kontrol grubu örneklere göredaha yüksek miktarda feniletilamin ve histamin içerdiği tespit edilmiştir. Peynir örnekleri arasında yağasitleri açısından istatistiksel olarak önemli bir fark bulunmamıştır. Toplam mezofililik aerob bakteri,laktik asit bakterisi ve koliform bakteri sayılarının depolama süresi boyunca tüm peynir örneklerindeazaldığı saptanmıştır.

Farklı otların otlu peynirin biyojen amin içeriği ve bazı özellikleri üzerine etkisi

In this study, the effects of different herbs (Allium sp., Ferula sp. and Anthriscus sp.) on some propertiesof Herby cheese, during 90 days, were studied. Herby cheese samples were analyzed in terms of selectedorganic acids (formic, lactic, acetic, citric, and butyric) and biogenic amines (phenylethylamine, histamine,tyramine, cadaverine, putrescine, and tryptamine). The dominant organic acid and biogenic amine foundin herb added cheeses were lactic acid and phenylethylamine, respectively. Heliz and Sirmo addedcheeses contained higher phenylethylamine than those of the Mendo added and control group cheeses.The highest mean value of lactic acid was found in Heliz added cheeses. Differences among the fattyacids of all samples were not significant ( P

PDF

___

1. Andiç S, Gençcelep H, Köse Ş. 2010. Determination of biogenic amines in Herby Cheese. Int J Food Prop, 13, 1300-1314.
2. Ekici K, Coşkun H, Tarakcı Z, Öndul E, ﬁekero¤lu R. 2006. The contribution of herbs to the accumulation of histamine in "Otlu" cheese. J Food Biochem , 30, 362-371.
3. Coşkun H, Tunçtürk Y. 1998. Van herby cheese. In Traditional dairy products, Demirci M (chief ed), MPM Press, Turkey, pp. 20-32.
4. Silla-Santos MH. 1996. Biogenic amines: their importance in foods. Int J Food Microbiol, 29, 213-231.
5. O'Brien NM, O'Connor TP, O'Callaghan J, Dobson ADW. 2004. Toxins in cheese. In Cheese: Chemistry, physics and microbiology, Fox PF, McSweeney, PLH, Cogan TM, Guinee TP (chief ed), Volume 1, 3rd edition, Academic Press, UK, pp. 561-571.
6. Sa¤un E, Ekici K, Durmaz H. 2005. The formation of histamine in Herby cheese during ripening. J Food Quality, 28, 171-178.
7. Durlu-Özkaya F. 2002. Biogenic amine content of some Turkish cheeses. J Food Process Pres, 26, 254-265.
8. Tekinşen KK, Özdemir Z. 2006. Prevalence of foodborne pathogens in Turkish Van otlu (Herb) cheese. Food Control, 17, 707-711.
9. Sancak YC. 1989. Van ve çevresinde olgunlaştırılmış olarak tüketime sunulan Otlu peynirlerin mikrobiyolojik, fiziksel ve kimyasal kalitesi üzerine araştırmalar. PhD thesis, Ankara Univ, Institute of Health Sciences, Ankara, Turkey.
10. Anon 1995. Official methods of analysis of AOAC international. (16th ed.). Arlington, VA, USA.
11. Bütikofer U, Ruegg M, Ardo U. 1993. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. Lebensm- Wiss Technol, 26, 271-275.
12. Anon 1991. Routine methods for determination of free fatty acids in milk. Bulletin of the IDF. No: 265. p. 20-32.
13. Eerola S, Hinkkanen R, Lindfors E, Hirvi T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J AOAC Int, 76, 575-577.
14. Bevilacqua AE and Califano AN. 1989. Determination of organic acids in dairy products by high performance liquid chromatography. J Food Sci, 54, 1076-1079.
15. Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem, 232, 497-509.
16. Anon 2004. SPSS for Windows Release 13.0. Chicago, IL, USA: SPSS. Inc, 2004.
17. Kurt A, Akyüz N. 1984. Van Otlu peynirinin yapılışı ve mikrobiyolojik, fiziksel ve kimyasal nitelikleri. GIDA , 9, 141-146.
18. Yetişmeyen A, Yıldırım M, Yıldırım Z. 1992. Ankara piyasasında tüketime sunulan Otlu peynirlerin kimyasal, mikrobiyolojik ve duyusal niteliklerinin belirlenmesi. Publications of Ankara Univ. Faculty of Agricultural, 1273, 1-17.
19. Sönmezsoy A. 1994. Kozluk-Batman bölgesinde üretilen ve satışa sunulan Otlu peynirlerin fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri üzerinde bir araştırma. MSc thesis. Yüzüncü Yıl University, Institute of Sciences, Van, Turkey.
20. Javidipour I, Tunçtürk Y. 2007. Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish white cheese. Int J Food Sci Technol, 42, 1465-1474.
21. Özer B, Atasoy F, Akın S. 2002. Some properties of Urfa cheese (a traditional white-brined Turkish Cheese) produced from bovine and ovine milks. Int J Dairy Technol, 55, 94-99.
22. Chander H, Batish VK, Elias J, Chand R. 1986. Biochemical changes in cheese by lipolytic and non-lipolytic cultures. Milchwissenschaft, 41, 400-402.
23. Fulco A, Candido A, Imbrq M, Truscelli A. 1989. Changes in nitrogen fractions during ripening of caciocavallo palermitano cheese. Scienza e Tecnica Lattiero-Casearia, 40, 51-63.
24. Öner Z, Karahan AG, Alo¤lu H. 2006. Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening. LWT- Food Sci Technol, 39, 449-454.
25. Valsamaki K, Michaelidou A, Polychroniadou A. 2000. Biogenic amine production in Feta cheese. Food Chem, 71, 259-266.Seval
26. Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC. 2004. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. J Dairy Res, 71, 245-252.
27. Sancak YC, Ekici K, İşleyici Ö, ﬁekero¤lu R, Noyan T. 2004. Histamine levels in Herby cheese. International Dairy Symposium; 24-28 May, Isparta, Turkey. Pp. 117119.
28. Nout MJR. 1994. Fermented foods and food safety. Food Res Int, 27, 291-298.
29. Manolaki P, Katsiari MC, Alichanidis E. 2006. Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese. Food Chem , 98, 658-663.
30. Park YW, Lee JH. 2006. Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses. Small Ruminant Res, 63, 58-65.
31. Kaminarides S, Stamou P, Massouras T. 2007. Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem, 100, 219-225.
32. Zaika LL, Kissinger JC. 1979. Effects of some species on acid production by starter cultures. J Food Protect, 47, 572-576.