Biogenic amines content of the Egyptian Domiati cheese in relation to chemical composition and ripening indices
作者： Eman Ibrahim
DOI: 10.5146/IJDS.V69I3.50055.G24371
关键词:
摘要: Market Domiati cheese samples representing Baramili and Istamboli types were analysed for the presence quantity of biogenic amines (BAs).The total BAs content as an average ±SE was 27.36±9.16 mg/100g Baramilicheese including tyramine (13.03 mg/100g) , cadaverine (8.01 putrescine (3.35 histamine (2.81 with percentages 47.62 29.28 12.24 10.27 from respectively .Tyramine (4.88 most prevalent amine in Istambolicheese representing 57.68% detected (8.46 mg/100 g) .This followed by quantites 1.69 1.38 0.44 order corresponding of 19.98 16.31 5.20 .The spermidine spermine both types quantities less than 0.10 .All Samples acidity pH moisture fat salt protein soluble nitrogen (SN) formol ripening index (FRI) Shilovichripening (SRI) statistical analysis revealed that (Him) (Tym) (Put) (Cad) well (TBAs) positively correlated negatively SN / TN .Tym had maximum r values +0.776 (P≤0.01) -0.729 (P≤0.05) respectively. A highly significant correlations recorded between (Spd) (Spm) one side acidily other . Tym and TBAs FRI SRI dry matter basis Finally Him ,Tym Spd Spm (P≥0.05) whereas rest showed insignificant positive correlation this respect
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