Biogenic amines contents of Van herby cheese matured by different methods

Authors : Rumeysa BOZKURT, Ibrahim ALTUN

Pages : 243-252

View : 15 | Download : 6

Publication Date : 2021-03-01

Article Type : Research Paper

Abstract :In this study, biogenic amines levels of Van herby cheese insert ignore into journalissuearticles values(Van Otlu peynir); matured in dry-salted/filling insert ignore into journalissuearticles values(basin a); and brine insert ignore into journalissuearticles values(salamura);-salted techniques were investigated. For this purpose, a total of 100 herby cheese samples matured by dry-salted and brine-salted techniques insert ignore into journalissuearticles values(50 dry-salted and 50 brine-salted); were purchased from the grocery stores in Van province, and chemical characteristics and biogenic amines contents of the samples were determined. The mean chemical composition for Van herby cheese matured by dry-salted method and brine-salted methods were, respectively, as follows: pH value 4.62 and 5.16, acidity 1.50% and 1.08%, salt content 7.85% and 7.15%, dry matter content 59.07% and 49.22%, fat 27.00% and 23.43%, protein content 23.39% and 17.17% and protein hydrolysis of 100.92 mM and 79.57 mM, indicating that dry-salted Van herby cheese had significantly lower pH values and significantly greater acidity and protein, dry matter, and fat content than brine-salted Van herby cheese insert ignore into journalissuearticles values(P 0.05);. In conclusion, none of the biogenic amines levels measured in Van herby cheese produced by both techniques were above the levels considered to be dangerous for human health. More detailed research is needed to better elucidate the importance of present findings in terms of human health.
Keywords : Biogenic amines, brine salted, dry salted, Van herby cheese