Evaluation of the biogenic amine content and some chemical and microbiological properties of Urfa and Van herby cheeses

Bu çalışmada, Urfa ve Van bölgelerindeki süpermarketlerden temin edilen Urfa ve Van otlu peynirlerinin biyojen amin içerikleri ve bazı mikrobiyolojik ve kimyasal özellikleri incelenmiştir. Bu peynirlerde triptamin, β-feniletilamin, putresin, kadaverin, histamin ve tiramin düzeyleri belirlenmiştir. İlaveten bazı kimyasal özellikleri (pH değeri, toplam kurumadde, kurumadde de yağ ve kurumadde de tuz içeriği, protein, olgunlaşma katsayısı, suda çözünür azot ve su aktivitesi) ve bazı mikrobiyolojik özellikleri (toplam aerobik mezofil bakteri, laktik asit bakterileri ve Enterobacteriaceae türleri) belirlenmiştir. Tiramin, kadaverin, histamin ve putresin her iki peynirde de dominant biyojen aminlerdir. β-feniletilamin Urfa peynirinde dominat iken triptamin Van otlu peynirinde dominanttır. Urfa ve Van otlu peynirlerinde en yüksek tiraminin miktarı sırasıyla 1.80 mg 100 g-1, 0.56 mg 100 g-1 olarak saptanmıştır. Biyojen aminlerin hiçbiri toksik limitin üzerinde değildir.

Urfa ve Van otlu peynirlerinin bazı kimyasal ve mikrobiyolojik özellikleri ve biyojen amin içeriklerinin değerlendirilmesi

In this study, the biogenic amine contents and some microbiological and chemical properties of Urfa and Van herby cheeses obtained from local supermarkets in Urfa and Van provinces were investigated. Tryptamine, β-phenylethylamine, putrecine, cadaverine, histamine and tyramine levels were detected in these cheeses. In addition some chemical properties (pH, total solids, fat-in-dry matter and salt-in-dry matter, protein, ripening coefficient, water soluble nitrogen and water activity) and some microbiological properties (total aerobic mesophilic bacteria, lactic acid bacteria and Enterobacteriaceae) were determined. Tyramine, cadaverine, histamine and putrecine were predominant biogenic amines in Urfa and Van herby cheese, respectively. β-phenylethylamine and tryptamine in Urfa cheese, were predominant in Van herby cheeses. The amounts of tyramine in Urfa and Van herby cheeses were found to be the highest with an average of 1.80 mg 100 g-1, 0.56 mg 100 g-1, respectively. None of the detected biogenic amines was higher than the toxic limit.

___

  • 1. Elsanhoty R, Mahrous H, Ghanaimy A: Chemical, microbiological counts and evaluation of biogenic amines during the ripening of Egyptian Soft Domiati cheese made from raw an pasteurized buffaloes milk. Int J Dairy Sci, 4, 80-90, 2009.
  • 2. Karovicova J, Kahajdova Z: Biogenic amines in Food. Chem Pap, 59, 70-79, 2005.
  • 3. Durlu-Ozkaya F: Biogenic amines content of some Turkish cheeses. J Food Process Pres, 26, 259-265, 2002.
  • 4. Bodmer S, Imark C, Kneubuhl M: Biogenic amines in foods: Histamine and food processing. Inflamm Res, 48, 296-300, 1999.
  • 5. Ayhan K, Durlu-Ozkaya F: Biogenic amines in Food. In, Özer B (Ed): Metabolism and Applications of Lactic Acid Bacteria. pp. 87-114, Research Signpost Trivandrum India, 2007.
  • 6. Chang SF, Ayres JW, Sandine WE: Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine and tryptophane. J Dairy Sci, 68, 2840-2846, 1985.
  • 7. Novella-Rodriquez S, Veciana-Nogues M, Roig-Sagues A, Trujillo-Mesa A, Vidal-Carou M: Influence of starter and nonstarter on the formation of biogenic amine in Goat cheese during ripening. J Dairy Sci, 85, 2471-2478, 2002.
  • 8. Rak L: Biogenic amines in dairy products. CAB abstract http://www.cababstractsplus.org/abstracts/Abstract.aspx.AcNo=20053062705, 2010.
  • 9. Atasoy F, Turkoglu H: Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat teratments and starter cultures. Food Chem, 110, 598-604, 2008.
  • 10. Ardıc M, Atasever M, Adıguzel G, Atasever Y, Unsal C, Durmaz H: A survey on the Aflatoxin M1 in Urfa Cheese. Int J Food Safety, 10, 92-96, 2008.
  • 11. Ozer BH, Robinson RK, Grandison S: Textural and Microstructural properties of Urfa cheese (a white-brined Turkish cheese). Int J Dairy Technol, 56, 171-176, 2003.
  • 12. Ozer B, Atasoy F, Akın S: Some properties of Urfa cheese (a traditional white-brined cheese) produced from bovine and ovine milks. Int J Dairy Technol, 55, 94-99, 2002.
  • 13. Hayaloglu AA, Ozer BB, Fox PF: Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Sci Technol, 88, 225-244, 2008.
  • 14. Coskun H, Ozturk B: Vitamin C contents of some herbs used in Van herby cheese (Van Otlu Peyniri). Nahrung, 44, 379-380, 2000.
  • 15. Celik E, Ozyurek M, Altun M, Bektasoglu B, Guclu K, Berker K, Ozgokce F, Apak R: Antioxidant capacities of herbal plants used in the manufacture of Van herby cheese: ”Otlu peynir”. Int J Food Prop, 11, 747- 761, 2008.
  • 16. Hayaloglu AA, Fox PF: Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Sci Technol, 88, 245-256, 2008.
  • 17. Tarakçı Z, Coskun H, Tuncturk Y: Some properties of Fresh Ripened Herby Cheese a Traditional Variety Produced in Turkey. Food Technol Biotech, 42, 47-50, 2004.
  • 18. Ardıc M, Kav K, Guner A, Dogruer Y: Identification of enterobacteriaceae in Urfa cheese. Acta Aliment, 36, 483-488, 2007.
  • 19. Durmaz H, Tarakcı Z, Sangun E, Sancak H: Effect of ripening time on mineral contents of herby cheese. J Anim Vet Adv, 5, 1050-1052, 2006.
  • 20. Durlu-Ozkaya F, Ayhan K, Ozkan G: Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC). Milchwissenschaft, 55, 27-28,2000.
  • 21. Yıldız F, Yetisemeyen A, Senel E, Durlu-Ozkaya F, Oztekin S, Sanlı E: Some properties of Civil cheese: A type of traditional Turkish cheese. Int J Dairy Technol, 63, 575-580, 2010.
  • 22. Hooi R, Barbano DM, Bradley RL, Budde D, Bulthaus M, Chettiar M, Lynch J, Reddy R: Chemical and physical methods. In, Wehr HM, Frank JF (Eds): Standard Methods for the Examination of Dairy Products. American Public Health Association, pp. 363-532, Washington D.C, 2004.
  • 23. Gripon JC, Desmazeaud MJ, Bars D, Bergere JL: Etude Du Role des Micro-Organismes et des Enzymes au Cours de la Maturatian des Fromages. Le Lait, 55, 502-516, 1975.
  • 24. Anonymous: Official Methods of Analysis the Association of Official Agricultural Chemists. The Association of Agricultural Chemists. 17th ed., Washington, 2000.
  • 25. Harrigan WF, Mccance ME: Laboratory methods in food and dairy microbiology. Academic Press, London, 1986.
  • 26. Maijala R, Erola S: Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Sci, 387-395, 1993.
  • 27. Butikofer U, Fuchs D, Hurni D, Bosset J: Beitrag zur Bestimmung biogener amine in kase. Mitt Gebiete Lebensm Hgy, 81, 120-133, 1990.
  • 28. Rosner B: Fundamentals of Biostatistics, 6th ed., Thomson Higher Education 10 Davis Drive, Belmont, CA, USA, 2006.
  • 29. Yalcin S, Ardic M, Nizamoglu M: Some quality characteristics of Urfa Cheese. Atatürk Üniv Vet Fak Derg, 2, 90-95, 2007.
  • 30. Yetismeyen A, Yıldız F: Urfa peynirlerinin mikrobiyolojik, kimyasal ve duyusal özelliklerinin saptanmasi. Gıda Derg, 28, 287-294, 2003.
  • 31. Işleyici O, Akyuz N: The determination of lactic acid bacteria and microflora in Herby cheese offered for sale in Van. Yüzüncü Yıl Üniv Vet Fak Derg, 20, 59-64, 2009.
  • 32. Yetismeyen A, Yildirim M, Yildirim Z: Ankara piyasasında tüketime sunulan otlu peynirlerin kimyasal, mikrobiyolojik ve duyusal niteliklerinin belirlenmesi. Ankara Üniv Zir Fak Yay, 1273, s. 1-17, 1992.
  • 33. Erkan EM, Ciftcioglu G, Vural A, Aksu H: Some microbiological characteristics of herbed cheeses, J Food Qual, 30, 228-236, 2007.
  • 34. Ozer BH, Atasoy AF, Akın MS: Pastörizasyon ve haslama islemlerinin geleneksel Urfa peynirlerinin mikrobiyolojik ve kimyasal nitelikleri üzerine etkileri. VI. Süt ve Süt Ürünleri Sempozyumu, 22-23 Mayıs, Tekirdag, Turkey, s. 517-523, 2000.
  • 35. Atasoy F, Turkoglu H, Ozer HB: Some microbhiological properties of raw milk, yoghurt and fresh Urfa cheese produced and sold in Şanlıurfa province. Harran Üniv Zir Fak Derg, 7, 77-83, 2003.
  • 36. Kurt A, Akyuz N: The production of Van herby cheese and its microbiological, physical and chemical properties. Gıda Derg, 9, 141-146, 1984.
  • 37. Novella-Rodriquez S, Veciana-Nogues M, Roig-Sagues A, Trujillo-Mesa A, Vidal-Carou M: Evaluation of biogenic amines and microbial counts throught the ripening of goat cheeses from pasteurized and raw milk. J Dairy Res, 71, 245-252, 2004.
  • 38. Durlu-Ozkaya F, Ayhan K, Ozkan G: Determination of biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci, 58, 163-166,2001.
  • 39. Valsamaki K, Michaelidou A, Polychroniadou A: Biogenic amine production in Feta cheese. Food Chem, 71, 259-266, 2000.
  • 40. Fernández-garcía E, Tomillo J, Uñez M: Formation of biogenic amines in raw milk Hispanico cheese manufactured with proteinases and different levels of starter culture. J Food Protect, 63, 1551-1555, 2000.
  • 41. Coskun H: The problems and solutions related to the production of Van Herby Cheese. Dünya Gıda Derg, 12, 37-39, 1996.
  • 42. Marino M, Maifreni M, Moret S, Rondinini G: The capacity of Enterobacteriaceae species to produce biogenic amines in cheese. Lett Appl Microbiol, 31, 169-173, 2000.
  • 43. Halasz A, Barath A, Sarkadi S, Holzapfel W: Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech, 5, 42- 49, 1994.
Kafkas Üniversitesi Veteriner Fakültesi Dergisi-Cover
  • ISSN: 1300-6045
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1995
  • Yayıncı: Kafkas Üniv. Veteriner Fak.
Sayıdaki Diğer Makaleler

Van yöresinde insan ve köpeklerde toxocariasis’in yayılışı

MUTALİP ÇİÇEK, HASAN YILMAZ

Determination of various mycotoxin concentrations in the feedstuffs and feed produced by a feed manufacturer in Turkey

HASAN HÜSEYİN ORUÇ, ALİ SORUCU, İbrahim İsmet TÜRKMEN, Erdem ARSLAN

The effects of pregnancy, early lactation weeks and the number of suckling kittens on the serum mineral and metabolite profiles of Van cats in breeding season

Barış Aatalay USLU, Sait ŞENDAĞ, ÖMER UÇAR, FETİH GÜLYÜZ, İBRAHİM TAŞAL, NEBİ ÇETİN, Axel WEHREND

Comparison of swarming tendency and defensive behavior of Yığılca local and other commonly used honeybee genotypes in Turkey

AYHAN GÖSTERİT, Yakup ÇIKILI, MERAL KEKEÇOĞLU

Social factors that affect the hand Hygiene of elementary and highschool students in İstanbul - Turkey

EMEK DÜMEN, N. Yakut ÖZGÜR, Funda H. SEZGİN

Investigation of Relationship Between Bovine Herpesvirus-1 (BHV-1) Infection and Fertility in Repeat Breeding Dairy Cows in Family-Type Small Dairy Farmsı

AYHAN ATA, MESİH KOCAMÜFTÜOĞLU, SİBEL HASIRCIOĞLU, MEHMET KALE, MEHMET ŞÜKRÜ GÜLAY

Determination and pharmacokinetics of recombinant human growth hormone in rabbit plasma by spectrofluorometry method

BİLAL YILMAZ, YÜCEL KADIOĞLU, Kadem MERAL, FİKRET ÇELEBİ, YAVUZ ONGANER

Yetiştirici elinde bulunan norduz koyunlarının laktasyon süt verimi ve laktasyon eğrisine etki eden faktörler

SEYRANİ KONCAGÜL, İrfan DAŞKIRAN, MEHMET BİNGÖL

Halk elinde yetiştirilen beyaz ve alaca kazlarda karkas ve et kalitesi özellikleri

Akın YAKAN, Dilek ELMALI AKSU, MEHMET ELMALI, TARKAN ŞAHİN, Sedat MOTOR, Yeşim CAN

Hayvan koruma kavramı ve biyoetik çerçevesinde yaban hayatı koruma ve yaban hayatı geliştirme sahaları

GÖKHAN ASLIM, ALİ YİĞİT, SERDAR İZMİRLİ, AŞKIN YAŞAR