Effects of Different Herbs on Biogenic Amine Contents and Some Characteristics of Herby Cheese

Yıl 2015, Cilt: 40 Sayı: 1, 1 - 8, 01.03.2015

Seval Andiç, Yusuf Tunçtürk, İssa Javidi Gençcelep

Öz

In this study, the effects of different herbs (Allium sp., Ferula sp. and Anthriscus sp.) on some propertiesof Herby cheese, during 90 days, were studied. Herby cheese samples were analyzed in terms of selectedorganic acids (formic, lactic, acetic, citric, and butyric) and biogenic amines (phenylethylamine, histamine,tyramine, cadaverine, putrescine, and tryptamine). The dominant organic acid and biogenic amine foundin herb added cheeses were lactic acid and phenylethylamine, respectively. Heliz and Sirmo addedcheeses contained higher phenylethylamine than those of the Mendo added and control group cheeses.The highest mean value of lactic acid was found in Heliz added cheeses. Differences among the fattyacids of all samples were not significant (P<0.05) statistically. Total counts of mesophilic aerobic bacteria,lactic acid bacteria, and coliform bacteria decreased during ripening in all cheese samples

Anahtar Kelimeler

Herby cheese, organic acids, biogenic amines, microbiological characteristics, chemicalcharacteristics

Farklı Otların Otlu Peynirin Biyojen Amin İçeriği ve Bazı Özellikleri Üzerine Etkisi

Öz

Bu çalıflmada 90 günlük depolama süresi boyunca farklı otların (Allium sp., Ferula sp. and Anthriscus sp.)Otlu peynirin bazı özellikleri üzerine etkisi incelenmifltir. Otlu peynir örneklerinin organik asit (formik,laktik, asetik, sitrik, ve bütiric) ve biyojen amin (feniletilamin, histamin, tiyramin, kadaverin, putresin,ve triptamin) içerikleri belirlenmifltir. Otlu peynirlerde en yüksek miktardaki organik asidin laktik asitve biyojen aminin ise feniletilamin oldu¤u bulunmufltur. Otlu peynirlerin kontrol grubu örneklere göredaha yüksek miktarda feniletilamin ve histamin içerdi¤i tespit edilmifltir. Peynir örnekleri arasında ya¤asitleri açısından istatistiksel olarak önemli bir fark bulunmamıfltır. Toplam mezofililik aerob bakteri,laktik asit bakterisi ve koliform bakteri sayılarının depolama süresi boyunca tüm peynir örneklerindeazaldı¤ı saptanmıfltır

Anahtar Kelimeler

Otlu peynir, organik asit, biyojen amin, mikrobiyel özellikler, kimyasal özellikler

Kaynakça

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