Research Article
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Year 2022, , 120 - 130, 08.08.2022
https://doi.org/10.28978/nesciences.1159217

Abstract

References

  • Akan, S., Demirağ, M. K. (2018). The factors affecting biogenic amines formation in the foods and transformation of biogenic amines to other compounds. Pamukkale University Journal of Engineering Sciences, 24(7), 1388-1392. https://doi.org/10.5505/pajes.2017.90022
  • Alvarez, M. A., Moreno-Arribas, M. V. (2014). The problem of biogenic amines in fermented foods and the use of potential biogenic amine degrading microorganisms as a solution. Trends in Food Science and Technology, 39(2), 146-155. https://doi.org/10.1016/j.tifs. 2014.07.007.
  • Andıc, S., Genccelep, H., Kose, S. (2010). Determination of biogenic amines in herby cheese. International Journal of Food Properties, 13(6), 1300-1314.‏ https://doi.org/10.1080/ 10942910903061869.
  • AOAC. (2016). Official Methods of Analysis of AOAC International, Gaithersburg, MD.
  • Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F. (2013). Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, 141(1), 548-551.‏ https://doi.org/10.1016/j.foodchem.2013.03.036.
  • Diler, M., Akbağ, E., Ișık, V., Günay, E. A., Erkayacan, H., Güneșer, O., Yüceer, Y. K. (2018). Effects of the duration of heat treatment and ripening on the formation of biogenic amines in Ezine cheese. GIDA-Journal of Food, 43(4), 687-701.‏ https://doi.org/10.15237/gida. GD18043.
  • Durlu-Özkaya, F. (2002). Biogenic amine content of some Turkish cheeses. Journal of Food Processing and Preservation, 26(4), 259-265. https://doi.org/10.1111/j.17454549.2002.tb 00483.x.
  • EFSA. (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. https://doi.org/10.2903/j.efsa.2011.2393.
  • Eleiwa, N. Z., Lamada, H. M., Nassif, M. Z. (2013). Occurrence of biogenic amines in different types of marketed cheese in Gharbia Governorate. Beni-Suef Veterinary Medical Journal, 22(1), 130-135. https://doi.org/10.21608/JVMR.2013.77695.
  • El-Zahar, K. M. (2014). Biogenic amines and microbiological profile of Egyptian cheeses. African Journal of Food Science, 8(3), 130-139. https://doi.org/10.5897/AJFS08.059.
  • Gardini, F., Özoğul, Y., Suzzi, G., Tabanelli, G., Özoğul, F. (2016). Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology, 7, 1218. https://doi.org/10.3389/fmicb.2016.01218.
  • Innocente, N., Biasutti, M., Padovese, M., Moret, S. (2007). Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract. Food Chemistry, 101(3), 1285-1289. https://doi.org/10.1016/j.foodchem.2005.12.026.
  • Kandasamy, S., Yoo, J., Yun, J., Kang, H. B., Seol, K. H., Ham, J. S. (2021). Quantitative analysis of biogenic amines in different cheese varieties obtained from the Korean domestic and retail markets. Metabolites, 11(1), 31. https://doi.org/10.3390/metabo 11010031.
  • Kongkiattikajorn, J. (2015). Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage. Journal of Ethnic Foods, 2, 186-194. https://doi.org/10.1016/j.jef.2015.11.005.
  • Köse, S., Kaklıkkaya, N., Koral, S., Tufan, B., Buruk, K. C., Aydın, F. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125(4), 1490-1497. https:// doi.org/10.1016/j.foodchem.2010.10.069.
  • Mayer, H. K., Fiechter, G. (2018). UHPLC analysis of biogenic amines in different cheese varieties. Food Control, 93, 9-16. https://doi.org/10.1016/j.chroma.2009.09.027.
  • Naila, A., Flint, S., Fletcher, G., Bremer, P., Meerdink, G. (2010). Control of biogenic amines in food-existing and emerging approaches. Journal of Food Science, 75, 139-150. https://doi.org/10.1111/j.1750-3841.2010.01774.x..
  • Nuñez, M., del Olmo, A., Calzada, J. (2016). Biogenic amines. Encyclopedia of Food and Health, Elsevier, Holland.
  • Özogul, F., Hamed, I. (2018). The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Critical Reviews in Food Science and Nutrition, 58(10), 1660-1670. https://doi.org/10.1080/10408398.2016. 1277972.
  • Ruiz-Capillas, C., Herrero, A. M. (2019). Impact of biogenic amines on food quality and safety. Foods, 8(2), 62. https://doi.org/10.3390/foods8020062.
  • Santos, M. S. (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29(2-3), 213-231. https://doi.org/10.1016/0168-1605(95)00032-1.
  • Schirone, M., Tofalo, R., Fasoli, G., Perpetuini, G., Corsetti, A., Manetta, A. C., Suzzi, G. (2013). High content of biogenic amines in Pecorino cheeses. Food Microbiology, 34(1), 137-144. https://doi.org/10.1016/j.fm.2012.11.022.
  • Şahin-Ercan, S., Soysal, Ç., Bozkurt, H. (2019). Biogenic amine contents of fresh and mature kashar cheeses during refrigerated storage. Food and Health, 5(1), 19-29. https://doi.org/10.3153/FH19003.
  • Valsamaki, K., Michaelidou, A., Polychroniadou, A. (2000). Biogenic amine production in Feta cheese. Food Chemistry, 71(2), 259-266. https://doi.org/10.1016/S0308-8146(00)00168-0.
  • Yetişmeyen, A. (2005). Bazı geleneksel peynirlerimizin biyojen amin içeriğinin saptanması ve peynirlerin mikrobiyolojik, kimyasal özellikleriyle olan ilişkisinin araştırılması. Ankara Üniversitesi Bilimsel Araştırma Projesi.
  • Yılmaz, Y., Gürsoy, O., Gökçe, Ö., Ertan, K. (2015). Peynirlerin kuru madde, yağ ve protein içeriklerinin hızlı belirlenmesinde optik infrared analiz sistemli süt analizörünün kullanım potansiyeli. Akademik Gıda, 13(1), 47-55.

Determination of Biogenic Amines in Some Cheese Consumed in Hatay Region

Year 2022, , 120 - 130, 08.08.2022
https://doi.org/10.28978/nesciences.1159217

Abstract

Biogenic amines are biologically active, nitrogen based, low molecular mass substances and they consider as quality and toxicity indicators of foods. The amount of biogenic amines indicates also the freshness of the food products. These compounds form during production or storage of protein rich foods under unhygienic conditions. These amines are usually formed in protein rich foods by the act of microorganisms which has decarboxylase activity under inappropriate technological processing conditions especially while fermentation processes. Cheese, yogurt, kefir are among the most consumed fermented foods. Since these products are much consumed food products, the analysis of biogenic amines in them is very important in terms of consumer health and product quality. Biogenic amines taken in high amounts are known to cause headache, nausea and more serious food poisoning. There are studies both abroad and in our country on cheese varieties where biogenic amine formation is frequently observed. However, there is no study conducted in the Hatay region, which is extremely rich in terms of cheese varieties. Within the scope of this study, biogenic amine analyzes were performed on 20 cheese samples produced and consumed in the Hatay region after they were kept in the refrigerator at 4 ºC for 30 days. Total biogenic amine concentrations were determined between 57.00–432.41 mg kg-1. The samples with the highest total biogenic amine concentrations were blue-veined cheese (432.41 mg kg-1) and moldy cheese (314.45 mg kg-1). Total biogenic amine concentrations were the lowest in aged cheddar cheese (57.00 mg kg-1) and knitted cheese (97.57 mg kg-1). All of the biogenic amines (spermidine, putrescine, cadaverine, histamine, tryptamine, tyramine, phenylethyl amine) were detected in all cheese samples examined.

References

  • Akan, S., Demirağ, M. K. (2018). The factors affecting biogenic amines formation in the foods and transformation of biogenic amines to other compounds. Pamukkale University Journal of Engineering Sciences, 24(7), 1388-1392. https://doi.org/10.5505/pajes.2017.90022
  • Alvarez, M. A., Moreno-Arribas, M. V. (2014). The problem of biogenic amines in fermented foods and the use of potential biogenic amine degrading microorganisms as a solution. Trends in Food Science and Technology, 39(2), 146-155. https://doi.org/10.1016/j.tifs. 2014.07.007.
  • Andıc, S., Genccelep, H., Kose, S. (2010). Determination of biogenic amines in herby cheese. International Journal of Food Properties, 13(6), 1300-1314.‏ https://doi.org/10.1080/ 10942910903061869.
  • AOAC. (2016). Official Methods of Analysis of AOAC International, Gaithersburg, MD.
  • Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F. (2013). Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, 141(1), 548-551.‏ https://doi.org/10.1016/j.foodchem.2013.03.036.
  • Diler, M., Akbağ, E., Ișık, V., Günay, E. A., Erkayacan, H., Güneșer, O., Yüceer, Y. K. (2018). Effects of the duration of heat treatment and ripening on the formation of biogenic amines in Ezine cheese. GIDA-Journal of Food, 43(4), 687-701.‏ https://doi.org/10.15237/gida. GD18043.
  • Durlu-Özkaya, F. (2002). Biogenic amine content of some Turkish cheeses. Journal of Food Processing and Preservation, 26(4), 259-265. https://doi.org/10.1111/j.17454549.2002.tb 00483.x.
  • EFSA. (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. https://doi.org/10.2903/j.efsa.2011.2393.
  • Eleiwa, N. Z., Lamada, H. M., Nassif, M. Z. (2013). Occurrence of biogenic amines in different types of marketed cheese in Gharbia Governorate. Beni-Suef Veterinary Medical Journal, 22(1), 130-135. https://doi.org/10.21608/JVMR.2013.77695.
  • El-Zahar, K. M. (2014). Biogenic amines and microbiological profile of Egyptian cheeses. African Journal of Food Science, 8(3), 130-139. https://doi.org/10.5897/AJFS08.059.
  • Gardini, F., Özoğul, Y., Suzzi, G., Tabanelli, G., Özoğul, F. (2016). Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology, 7, 1218. https://doi.org/10.3389/fmicb.2016.01218.
  • Innocente, N., Biasutti, M., Padovese, M., Moret, S. (2007). Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract. Food Chemistry, 101(3), 1285-1289. https://doi.org/10.1016/j.foodchem.2005.12.026.
  • Kandasamy, S., Yoo, J., Yun, J., Kang, H. B., Seol, K. H., Ham, J. S. (2021). Quantitative analysis of biogenic amines in different cheese varieties obtained from the Korean domestic and retail markets. Metabolites, 11(1), 31. https://doi.org/10.3390/metabo 11010031.
  • Kongkiattikajorn, J. (2015). Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage. Journal of Ethnic Foods, 2, 186-194. https://doi.org/10.1016/j.jef.2015.11.005.
  • Köse, S., Kaklıkkaya, N., Koral, S., Tufan, B., Buruk, K. C., Aydın, F. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125(4), 1490-1497. https:// doi.org/10.1016/j.foodchem.2010.10.069.
  • Mayer, H. K., Fiechter, G. (2018). UHPLC analysis of biogenic amines in different cheese varieties. Food Control, 93, 9-16. https://doi.org/10.1016/j.chroma.2009.09.027.
  • Naila, A., Flint, S., Fletcher, G., Bremer, P., Meerdink, G. (2010). Control of biogenic amines in food-existing and emerging approaches. Journal of Food Science, 75, 139-150. https://doi.org/10.1111/j.1750-3841.2010.01774.x..
  • Nuñez, M., del Olmo, A., Calzada, J. (2016). Biogenic amines. Encyclopedia of Food and Health, Elsevier, Holland.
  • Özogul, F., Hamed, I. (2018). The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Critical Reviews in Food Science and Nutrition, 58(10), 1660-1670. https://doi.org/10.1080/10408398.2016. 1277972.
  • Ruiz-Capillas, C., Herrero, A. M. (2019). Impact of biogenic amines on food quality and safety. Foods, 8(2), 62. https://doi.org/10.3390/foods8020062.
  • Santos, M. S. (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29(2-3), 213-231. https://doi.org/10.1016/0168-1605(95)00032-1.
  • Schirone, M., Tofalo, R., Fasoli, G., Perpetuini, G., Corsetti, A., Manetta, A. C., Suzzi, G. (2013). High content of biogenic amines in Pecorino cheeses. Food Microbiology, 34(1), 137-144. https://doi.org/10.1016/j.fm.2012.11.022.
  • Şahin-Ercan, S., Soysal, Ç., Bozkurt, H. (2019). Biogenic amine contents of fresh and mature kashar cheeses during refrigerated storage. Food and Health, 5(1), 19-29. https://doi.org/10.3153/FH19003.
  • Valsamaki, K., Michaelidou, A., Polychroniadou, A. (2000). Biogenic amine production in Feta cheese. Food Chemistry, 71(2), 259-266. https://doi.org/10.1016/S0308-8146(00)00168-0.
  • Yetişmeyen, A. (2005). Bazı geleneksel peynirlerimizin biyojen amin içeriğinin saptanması ve peynirlerin mikrobiyolojik, kimyasal özellikleriyle olan ilişkisinin araştırılması. Ankara Üniversitesi Bilimsel Araştırma Projesi.
  • Yılmaz, Y., Gürsoy, O., Gökçe, Ö., Ertan, K. (2015). Peynirlerin kuru madde, yağ ve protein içeriklerinin hızlı belirlenmesinde optik infrared analiz sistemli süt analizörünün kullanım potansiyeli. Akademik Gıda, 13(1), 47-55.
There are 26 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Articles
Authors

Şana Sungur This is me 0000-0001-7370-8972

Dyaa Jobasi This is me 0000-0001-5507-4478

Publication Date August 8, 2022
Submission Date April 8, 2022
Published in Issue Year 2022

Cite

APA Sungur, Ş., & Jobasi, D. (2022). Determination of Biogenic Amines in Some Cheese Consumed in Hatay Region. Natural and Engineering Sciences, 7(2), 120-130. https://doi.org/10.28978/nesciences.1159217

Cited By

Su Ürünlerinde Histamin Oluşumu ve Önemi
Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi
https://doi.org/10.34186/klujes.1384746

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