Peynirlerde Biyojen Aminler

Year 2018, Volume: 2 Issue: 2, 35 - 44, 01.07.2018

Seçil Büyük Burcu Marangoz

Abstract

Biyojen aminler bitki, hayvan ve mikroorganizmaların metabolizmaları tarafından sentezlenen, amino asitlerin dekarboksilasyonu ile oluşan azotlu bileşiklerdir. Fermente edilmiş gıda maddelerinin üretim, işlenme ve depolanma aşamalarında oluşan biyojen aminler, gıdada bozulmaya ve gıda zehirlenmesine sebebiyet vermektedirler. Biyojen amin kontaminasyonu ile ilişkili fermente gıdalardan en yaygın olanı peynirdir. Peynirde; pH, tuz konsantrasyonu, sıcaklık, su aktivitesi, olgunlaşma şartları, depolama ısısı vb. gibi biyojen amin oluşumunu etkileyen birçok faktör bulunmaktadır. Bu makalede, peynirde biyojen amin oluşumu, biyojen amin oluşumunu etkileyen faktörler ve sağlık üzerindeki etkileri ele alınmıştır.

Keywords

Peynir, tiramin, dekarboksilasyon

Biogenic Amines in Cheese

Abstract

Biogenic amines are nitrogen compounds formed by the decarboxylation of amino acids, synthesized by the metabolisms of plants, animals and microorganisms. Biogenic amines formed during the stages of production, processing and storage of fermented foodstuffs cause deterioration of food and food poisoning. The most common of the fermented foods associated with biogenic amine contamination is cheese. There are many factors that affect the formation of biogenic amines in cheese, such as pH, salt concentration, temperature, water activity, maturation conditions, storage temperature, etc. In this article, biogenic amine formation in cheese, factors affecting biogenic amine formation, and the effects on health are discussed

Keywords

Cheese, tyramine, decarboxylation

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