Occurrence of Biogenic Amines in Different Types of Marketed Cheese in Gharbia Governorate
2013
Nesreen Z. Eleiwa | Hanan M. Lamada | Marionette Z. Nassif
This work was applied on sixty cheese samples represented by Kareish ,cheddar and Romano cheeses (20 of each).The samples were submitted to High Performance Liquid Chromatography (HPLC) for qualitative and quantitative determination of biogenic amines .The results were summarized as Kareish cheese has higher concentrations of Tyramine and Cadaverine in low and high levels of manufacturing quality ( 29.64 ± 1.72 and 9.91 ± 0.60 mg/100gm) and (17.48 ± 1.09 and 5.61± 0.37 mg/100gm) respectively, Meanwhile, Histamine level was higher in both levels of Romano cheese (22.96 ± 1.17 and 18.35± 1.12 mg/100gm) respectively. Putrescine represented in high levels in cheddar cheese (13.40 ± 1.02 and 10.61 ± 0.74 mg/100gm) respectively. Comparing with the Egyptian Organization for Standardization"EOS" (1996), all the cheese samples were not exceeded the permissible level of Cadaverine in contrast with the other biogenic amines. The studyconcluded that presence of high concentrations of biogenic amines reflect the bad hygienic conditions under which they produced and stored
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