Biogenic amine content of some Turkish cheeses


ÖZKAYA F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.26, no.4, pp.259-265, 2002 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 4
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1745-4549.2002.tb00483.x
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.259-265

Abstract

Biogenic amines in ten samples of Kasar (aged), five samples of Kasar (fresh), four samples of Mihalic, nine samples of Van Otlu (herbed), nine samples of Orgu, nine samples of Urfa and six samples of Civil cheeses were obtained from local supermarkets of Ankara. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT), tyramine (TYA), spermine (SPM) and spermidine (SPD) contents of Turkish cheese samples were screened by high performance liquid chromatography (HPLC).