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Determination of some biogenic amines levels in some cheese varieties
Other Title(s)
تحديد مستويات بعض الأمينات الحيوية في بعض أصناف الجبن
Joint Authors
al-Qassas, Wala Muhammad
al-Bahiyy, Engy Fawzi
Source
Assiut Veterinary Medical Journal
Issue
Vol. 62, Issue 148 (31 Jan. 2016), pp.84-91, 8 p.
Publisher
Assiut University Faculty of Veterinary Medicine
Publication Date
2016-01-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Topics
Abstract EN
Biogenic amines are nitrogenous compounds that posses biological activity.
The source of its production is the microbial decarboxylation of amino acids.
These compounds are found in various types of cheeses.
The aim of this work was to determine the concentration of biogenic amines (histamine, tyramine and cadaverine) in some Egyptian cheese varieties.
Sixty samples of Ras, Cheddar and Gouda cheeses (20 each) were collected randomly from hyper-markets and small-markets in Kafrelsheikh Governorate.
The concentration of biogenic amines was assayed by using high performance liquid chromatography (HPLC).
Tyramine was the most biogenic amine formed at high concentration in Ras cheese of both hyper and small-markets (total mean, 20.67± 3.84 mg/100g) followed by histamine (total mean, 16.27± 3.03mg/100g) and cadaverine (total mean, 12.23± 2.49 mg/100g).
While Cheddar cheese followed by Gouda cheese showed concentrations of the examined biogenic amines lesser than that of Ras cheese.
Matching these levels with the recommended standard by FDA (2001), high levels of biogenic amines in the examined cheese varieties exceeded the permissible value (10mg/100g) where 70% (each); 70, 80 and 50, 60% of hyper and small-markets Ras cheese samples were exceeded FDA permissible value for histamine, tyramine and cadaverine, respectively and cheddar cheese samples of hyper and small markets showed 50% (each); 50, 60 and 30, 40% were exceeded the permissible value, respectively, while 20, 40; 30, 50 and 30, 40% for hyper and small markets Gouda cheese samples, respectively, which poses a threat to public health.
The public health importance of these biogenic amines was discussed and the recommendations were put.
American Psychological Association (APA)
al-Qassas, Wala Muhammad& al-Bahiyy, Engy Fawzi. 2016. Determination of some biogenic amines levels in some cheese varieties. Assiut Veterinary Medical Journal،Vol. 62, no. 148, pp.84-91.
https://search.emarefa.net/detail/BIM-679760
Modern Language Association (MLA)
al-Qassas, Wala Muhammad& al-Bahiyy, Engy Fawzi. Determination of some biogenic amines levels in some cheese varieties. Assiut Veterinary Medical Journal Vol. 62, no. 148 (Jan. 2016), pp.84-91.
https://search.emarefa.net/detail/BIM-679760
American Medical Association (AMA)
al-Qassas, Wala Muhammad& al-Bahiyy, Engy Fawzi. Determination of some biogenic amines levels in some cheese varieties. Assiut Veterinary Medical Journal. 2016. Vol. 62, no. 148, pp.84-91.
https://search.emarefa.net/detail/BIM-679760
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 90-91
Record ID
BIM-679760