Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt
Fareed, F., El-Zamkan, M., Shaban Ahmed, A., Mokhtar, A., Noseer, E., Salah, M., Nassar, A., Moftah, R., Sabeq, I., Shanab, O. (2022). Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt. EKB Journal Management System, 5(2), 55-67. doi: 10.21608/svu.2022.117123.1172
Faten Fareed; Mona A. El-Zamkan; Ahmed Shaban Ahmed; Aml Mokhtar; Enas Ahmed Noseer; Mohammed Salah; Ahmed Y. Nassar; Rofida F. Moftah; Islam Ibrahim Sabeq; Obeid Shanab. "Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt". EKB Journal Management System, 5, 2, 2022, 55-67. doi: 10.21608/svu.2022.117123.1172
Fareed, F., El-Zamkan, M., Shaban Ahmed, A., Mokhtar, A., Noseer, E., Salah, M., Nassar, A., Moftah, R., Sabeq, I., Shanab, O. (2022). 'Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt', EKB Journal Management System, 5(2), pp. 55-67. doi: 10.21608/svu.2022.117123.1172
Fareed, F., El-Zamkan, M., Shaban Ahmed, A., Mokhtar, A., Noseer, E., Salah, M., Nassar, A., Moftah, R., Sabeq, I., Shanab, O. Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt. EKB Journal Management System, 2022; 5(2): 55-67. doi: 10.21608/svu.2022.117123.1172

Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt

SVU-International Journal of Veterinary Sciences
Article 6, Volume 5, Issue 2 - Serial Number 12, June 2022, Page 55-67  XML PDF (266.09 K)
Document Type: Research article
DOI: 10.21608/svu.2022.117123.1172
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Authors
Faten Fareed email 1; Mona A. El-Zamkan2; Ahmed Shaban Ahmed2; Aml Mokhtar3; Enas Ahmed Noseerorcid 4; Mohammed Salah1; Ahmed Y. Nassar5; Rofida F. Moftah6; Islam Ibrahim Sabeq7; Obeid Shanaborcid 1
1Department of Biochemistry, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt.
2Department of Food Hygiene and Control (Milk Hygiene), Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt.
3Department of Microbiology & Immunology, Faculty of Veterinary Medicine, Aswan University, Egypt
4Department of Biochemistry, Faculty of Veterinary Medicine, Aswan University, Egypt.
5Department of biochemistry, Faculty of Medicine, Assiut University, Egypt.
6Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt.
7Department of food hygiene and control, Faculty of Veterinary Medicine, Benha University.
Abstract
Cheeses are among high-protein containing foodstuffs in which enzymatic and microbial activities cause the formation of the biogenic amines from amino acid decarboxylation. A total of 80 samples of old Kareish cheese and ripened Domiati cheese (40 samples each) were collected from local dairy shops and vendors and dairy cattle rural house in Qena city, Egypt. The concentration of biogenic amines (Tyramine, Histamine, Cadaverine and Putrescine) were assayed via using high performance liquid chromatography (HPLC). In old Kareish cheese samples, histamine had the highest concentration followed by tyramine, cadaverine and putrescine with means of 835±32.9, 564±37.1, 556±27.4 and 537±37.5, respectively. Also, histamine (513±29.1) was the highest among the detected biogenic amines in ripened Domiati cheese followed by putrescine (492±32.2), tyramine (478×±25.3) and cadaverine (470±30). In conclusion our data showed higher levels of tyramine, histamine, putrescine and cadaverine in old Kareish and ripened Domiati cheese. The highest levels were detected in old Kareish cheese in compare with ripened Domiati cheese.
Keywords
Biogenic amines; HPLC; Histamine; Kareish cheese; Domiati cheese
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