Biogenic amines in rennet ripening cheeses as a health risk to consumers

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Biogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran

Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...

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Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are...

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Biogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran

Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...

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biogenic amines determination in some traditional cheeses in west azerbaijan province of iran

biogenic amines (ba) are nitrogenous compounds that possess biological activity. the source of production is the microbial decarboxylation of amino acids. this compounds are found in various types of cheese. the aim of this work was to evaluate the ba content of some traditional cheeses in west azerbaijan province iran. for this purpose, 70 samples of koopeh, 10 samples of lighvan and 5 samples...

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Biogenic Amines

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ژورنال

عنوان ژورنال: Medycyna Weterynaryjna

سال: 2017

ISSN: 0025-8628

DOI: 10.21521/mw.5681