Kaşar ve tulum peynirlerinde histamin ve tiramin düzeyleri
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Dosyalar
Tarih
1990
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kaşar ve Tulum Peynirlerinde Histamin ve Tiramin Düzeyleri Araştırma, Konya piyasasında satılan kaşar ve tulum peynirlerindeki histamin ve tiramin düzeyleri ile olgunlaşma süresi arasındaki ilişkiyi belirlemek amacıyla yapıldı. Araştırmada 3 - 6 ay ile 6 ay ve üzeri olgunluk sürecindeki toplam 60 adet kaşar ve tulum peyniri numunesi histamin ve tiramin miktarı yönünden incelendi. Peynir numunelerinin hepsinin histamin ve tiramin ihtiva ettiği, kaşar peyniri numunelerinin % 30 'unun histamin ve % 33. 3' ünün tiramin yönünden toksik olabilecek seviyede amin içerdiği belirlendi. Kaşar peynirlerinde amin miktarının olgunlaşma süresine bağlı olarak önemli düzeyde arttığı tespit edildi. Florometrik metotla incelenen peynir numunelerinin yüzde verim ortalamaları, histamin için % 96.84, tiramin için % 96.04 olarak bulundu. Sonuç olarak, kaşar peynirlerinin önemli derecede histamin ve tiramin ihtiva ettiği amin miktarının olgunlaşmaya bağlı olarak arttığı ve halk sağlığı yönünden potansiyel bir tehlike arz edebileceği kanısına varıldı.
Histamine and Tiramine Levels of Kashar and Tulum Cheeses The aim of this study was to determine histamine and tyramine levels and, effect of cheese ripening processes and their duration on the amine levels in kashar and tulum cheese that are marketed in Konya. Both cheese samples aging 3 to 6 months old and older than 6 months were sampled from 15 different locations and totaling 60 samplings were used determining histamine and tyramine levels. All samples that were collected contained histamine and tyramine, 30 % and 33.3 % of kashar cheese contained histamine and tyramine levels that could considered to be toxic, respectively. The histamine and tyramine levels of kashar cheese were influenced by the ripening period and this relationship was significant. Fluorometrically determined results had an accuracy of 96.84 %, and 96.04 % for histamine and tyramine, respectively. It vas found that the marketed kashar cheese samples contained significantly higher levels histamine and tyramine and these high levels of histamine and tyramine were closely related to the ripening time. It has been concluded that histamine and tyramine in kashar cheese at such level may have a potential threat for public health.
Histamine and Tiramine Levels of Kashar and Tulum Cheeses The aim of this study was to determine histamine and tyramine levels and, effect of cheese ripening processes and their duration on the amine levels in kashar and tulum cheese that are marketed in Konya. Both cheese samples aging 3 to 6 months old and older than 6 months were sampled from 15 different locations and totaling 60 samplings were used determining histamine and tyramine levels. All samples that were collected contained histamine and tyramine, 30 % and 33.3 % of kashar cheese contained histamine and tyramine levels that could considered to be toxic, respectively. The histamine and tyramine levels of kashar cheese were influenced by the ripening period and this relationship was significant. Fluorometrically determined results had an accuracy of 96.84 %, and 96.04 % for histamine and tyramine, respectively. It vas found that the marketed kashar cheese samples contained significantly higher levels histamine and tyramine and these high levels of histamine and tyramine were closely related to the ripening time. It has been concluded that histamine and tyramine in kashar cheese at such level may have a potential threat for public health.
Açıklama
Anahtar Kelimeler
Tulum cheese, Tulum peyniri, Tyramine, Tiramin, Cheeses, Peynirler, Kashar cheese, Kaşar peyniri, Histamine, Histamin
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Nizamlıoğlu, M. (1990). Kaşar ve tulum peynirlerinde histamin ve tiramin düzeyleri. Selçuk Üniversitesi, Yayımlanmış doktora tezi, Konya.
