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Journals / Food and Health / 2019 / Cilt: 5 - Sayı: 1

BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE

Songül ŞAHİN ERCAN
ÇİĞDEM SOYSAL
HÜSEYİN BOZKURT
Pages
19–29
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was found that fresh kashar cheeses were safer than mature kashar cheeses with respect to the toxic limits of biogenic amines.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Kashar is one of the most consumed traditional cheeses in Turkey.
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Key Findings & Data:Safe consumption period of kashar was investigated during refrigerated storage.
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Conclusion & Impact:It was found that fresh kashar cheeses were safer than mature kashar cheeses with respect to the toxic limits of biogenic amines.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

Kashar is one of the most consumed traditional cheeses in Turkey. It is produced as fresh or mature, which differ in ripening periods. Safe consumption period of kashar was investigated during refrigerated storage. Five samples of fresh and five samples of mature kashar cheeses collected from local supermarkets in Turkey were analyzed. Changes in biogenic amines, pH and thiobarbituric acid reactive substance of fresh and mature kashar cheeses were investigated during storage. Mature kashar cheeses had higher biogenic amine concentrations than fresh kashar cheeses. During storage, total biogenic amine contents of all samples increased significantly (p<0.05). Total biogenic amine contents of mature kashar cheeses were higher than maximum allowed limit of 1000 mg/kg and can cause toxicity. It was found that fresh kashar cheeses were safer than mature kashar cheeses with respect to the toxic limits of biogenic amines.

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Cite This Article

ERCAN, S. Ş., SOYSAL, Ç., BOZKURT, H. (2019). BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE. Food and Health, Cilt: 5 - Sayı: 1, 19–29. https://ajindex.com/articles/160390

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