1 J. Mohtadinia, 2 H. Khadem Haghighian,
Volume 3, Issue 2 (4-2014)
Abstract
Biogenic amines are the low molecular organic bases formed through enzymatic decarboxylation of amino acids and produced by microorganisms. Histamine and tyramine have been found in several type of cheese. Presence of these compounds can cause several problems such as respiratory disorders. The aim of this study was to evaluate the impact of ripening times on histamine and tyramine production. Methods: To study ultra-filtered and Lyqvan cheeses, samples were randomly assigned for production line in sixty day study period and 15 day intervals work was considered. Samples using hydrochloric acid were extracted and then samples to HPLC were injected. Statistical data analysis software SPSS (Ver16) took. Significance level P <0.05 was considered. Results: All of the Lyqvan pasteurized and Ultra filtered samples in all courses had histamine and tyramine. All samples of Lyqvan pasteurized in all courses had a more biogenic amines than UF samples. Increasing was significant in Lyqvan samples cases (P<0.05) and not significant in UF cheeses. In all courses in the amine levels of both types of samples were below the limit level that determined with FDA. Conclusion: Considering the amount of biogenic amine in all samples were below the safety limit, but due to side effects in susceptible consumers and food-drug interactions require special attention in the control cheese production and storage conditions.
