Determination of Biogenic Amines in Herby Cheese

Abstract

Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The biogenic amines and organic acids content, microbiological, and chemical properties of Herby cheese were determined on 30 samples obtained from retail markets in East Anatolia Region, Turkey. The most important biogenic amines were tyramine (range 18.0-1125.5 mg kg −1 ), followed by cadaverine varied from not detected to 1844.5 mg kg −1 . Histamine content generally was found higher than 100 mg kg −1 . The concentration of amines in some cheeses was much higher than the toxic dose limits. Generally, total amine content was found high in samples that had high nitrogen fraction and organic acids value. Levels of biogenic amines were significantly correlated with the organic acids of Herby cheese. The basic organic acid was found the lactic acid ranging from 585.4 to 26480.3 mg kg −1 , followed by butyric acid varying between 314.8 and 7329.6 mg kg −1 values. Lipolysis and nitrogen fraction were determined high in ripened Herby cheese samples. Coliform counts of samples showed lower than 100 cfu g −1 in the samples. Significant (p < 0.01) positive correlation was observed between acetic acid and phenylethylamine, putrescine, cadaverin, histamine, and tyramine.

Biogenic Amines Content of Four Types of “Pecorino” Cheese Manufactured in Tuscany

“…[13] Such relevant levels of BAs have been previously found mainly in blue cheeses, [14−17] but have also been recently reported in not molded ripened cheeses. In fact, total BAs values higher than 1000 mg/kg have been found in four different batches of Pecorino di Farindola, two of which had also more than 800 mg/kg of TYR [8] in Formaggio di Fossa cheese [9] in an experimental Pecorino Abruzzese cheese [12] in goats' cheese [18] and in samples of herby cheese (otlu peynir) from Turkey [19] two of which had more than 1000 mg/kg of TYR. A high total BA content, but lower than 1000 mg/kg has also been reported in a raw ewes' milk Terrincho cheese.…”

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

“…The types and contents of biogenic amines present in fermented dairy products vary with the feedstock, product type, ripening/fermentation time, culture starter strains, proteolytic activity, and manufacturing conditions (Andic et al. 2010; Priyadarshani and Rakshit 2011). …”

Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese

“…Samples of hard ripened cheeses (both from raw and pasteurised milk) and blue veined cheeses with high histamine content were also reported by Novella- Rodríguez et al (2003). A high concentration of this heterocyclic amine was also found in Robiola di Roccaverano, a goats' milk cheese (Bonetta, Bonetta, Carraro, Rantsiou, & Cocolin, 2008), in several herby cheeses (Andic, Genccelep, & Kose, 2010), in traditionally salted Italian cheese (Innocente, Marino, Marchesini, & Biasutti, 2009) and in Montasio (Innocente & D'Agostin, 2002). The presence of histamine in cheese has often been associated with contamination of raw materials by Gram-negative bacteria (especially Enterobacteriaceae), whose decarboxylases remain active independently of cell integrity (Hungerford, 2010;Kanki et al, 2007;Novella Rodríguez, Veciana-Nogués, Roig-Sagués, Trujillo-Mesa, & VidalCarou, 2004).…”