Biogenic amines contents of Van herby cheese matured by different methods
Yıl: 2021 Cilt: 45 Sayı: 2 Sayfa Aralığı: 243 - 252 Metin Dili: İngilizce DOI: 10.3906/tar-2005-18 İndeks Tarihi: 29-07-2022
Biogenic amines contents of Van herby cheese matured by different methods
Öz: : In this study, biogenic amines levels of Van herby cheese (Van Otlu peynir) matured in dry-salted/filling (basma) and brine(salamura)-salted techniques were investigated. For this purpose, a total of 100 herby cheese samples matured by dry-salted andbrine-salted techniques (50 dry-salted and 50 brine-salted) were purchased from the grocery stores in Van province, and chemicalcharacteristics and biogenic amines contents of the samples were determined. The mean chemical composition for Van herby cheesematured by dry-salted method and brine-salted methods were, respectively, as follows: pH value 4.62 and 5.16, acidity 1.50% and 1.08%,salt content 7.85% and 7.15%, dry matter content 59.07% and 49.22%, fat 27.00% and 23.43%, protein content 23.39% and 17.17% andprotein hydrolysis of 100.92 mM and 79.57 mM, indicating that dry-salted Van herby cheese had significantly lower pH values andsignificantly greater acidity and protein, dry matter, and fat content than brine-salted Van herby cheese (P < 0.05). In addition, onlythe tyramine levels were significantly greater in the dry-salted group than the brine-salted group approximately twice high (P < 0.001).In terms of the other biogenic amines, no significant difference was found between two groups (P > 0.05). In conclusion, none of thebiogenic amines levels measured in Van herby cheese produced by both techniques were above the levels considered to be dangerousfor human health. More detailed research is needed to better elucidate the importance of present findings in terms of human health.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | BOZKURT R, ALTUN İ (2021). Biogenic amines contents of Van herby cheese matured by different methods. Turkish Journal of Agriculture and Forestry, 45(2), 243 - 252. 10.3906/tar-2005-18 |
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| MLA | BOZKURT Rümeysa,ALTUN İbrahim Biogenic amines contents of Van herby cheese matured by different methods. Turkish Journal of Agriculture and Forestry, vol.45, no.2, 2021, ss.243 - 252. 10.3906/tar-2005-18 |
| AMA | BOZKURT R,ALTUN İ Biogenic amines contents of Van herby cheese matured by different methods. Turkish Journal of Agriculture and Forestry. 2021; 45(2): 243 - 252. 10.3906/tar-2005-18 |
| Vancouver | BOZKURT R,ALTUN İ Biogenic amines contents of Van herby cheese matured by different methods. Turkish Journal of Agriculture and Forestry. 2021; 45(2): 243 - 252. 10.3906/tar-2005-18 |
| IEEE | BOZKURT R,ALTUN İ "Biogenic amines contents of Van herby cheese matured by different methods." Turkish Journal of Agriculture and Forestry, 45, ss.243 - 252, 2021. 10.3906/tar-2005-18 |
| ISNAD | BOZKURT, Rümeysa - ALTUN, İbrahim. "Biogenic amines contents of Van herby cheese matured by different methods". Turkish Journal of Agriculture and Forestry 45/2 (2021), 243-252. https://doi.org/10.3906/tar-2005-18 |
