EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE

Abstract

The purpose of this study is to investigate the effects of the different durations of thermal processing on the formation of biogenic amine and changes in microbial profile in Ezine cheese during ripening.  Ezine cheese samples were produced by thermal processing at 65^oC for 10 min and 30 min. The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, and phenylethylamine were identified by high performance liquid chromatography. Moreover, the enumeration of the psychrophilic aerobic and mesophilic aerobic bacteria, lactic acid bacteria, fecal coliform, total yeast and mold Enterobacteriaceae, Escherichia coli and Clostridium perfiringens was conducted for the purpose of the study. No biogenic amine was observed in the fresh cheese samples, while the amounts of biogenic amines in cheese samples were observed to have increase during the ripening. The amounts of the biogenic amines in the Ezine cheese samples were determined to pose no health-related risks. The effect of heat treatment duration on counts of mesophilic aerobic bacteria and lactic acid bacteria in the Ezine cheese samples were observed to have varied depending on storage duration.

Keywords

• Cheese,biogenic amine,heat treatment,ripening

ISIL İŞLEM VE OLGUNLAŞTIRMA SÜRELERİNİN EZİNE PEYNİRİNDE BİYOJEN AMİN OLUŞUMUNA ETKİLERİ

Abstract

Bu çalışmanın amacı farklı ısıl işlem sürelerinin Ezine peynirinde biyojen amin oluşumu ve mikroorganizma profilindeki değişimlerin olgunlaştırma süresince araştırılmasıdır. Çiğ süte 65^oC’de 10 ve 30 dakika ısıl işlem uygulanarak Ezine peyniri üretilmiştir. Histamin, putresin, kadaverin, tiramin, triptamin ve feniletilamin biyojen aminleri yüksek basınçlı sıvı kromatografisi kullanılarak saptanmıştır. Peynir örneklerinde toplam psikrofilik ve mezofilik aerobik bakteriler, laktik asit bakterileri, fekal koliform, toplam maya-küf, Enterobacteriaceae spp. Escherichia coli ve Clostridium perfiringens sayıları da tespit edilmiştir. Taze peynirlerde biyojen amin oluşmamış olup peynir örneklerinde olgunlaşma süresince biyojen amin miktarı artmıştır. Ezine peynirinde saptanan biyojenik amin miktarlarının sağlık riski oluşturacak düzeylerde olmadığı görülmüştür.  Ezine peynirinde farklı ısıl işlem sürelerinin toplam mezofilik aerobik bakteri ve laktik asit bakterisi üzerine etkisi depolama süresine bağlı olarak değişim göstermiştir. 

Keywords

• Peynir,biyojen amin,ısıl işlem,olgunlaşma

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