Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography

Authors

  • Ali EHSANI Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia
  • Razzagh MAHMOUDI Department of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz, Tabriz
  • Mina KHODAYARII Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia
  • Payman ZARE Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, Tabriz

Keywords:

Biogenic amine, cheese, histamine, ion-exchange chromatography

Abstract

Three types of Iranian cheese including Feta, Lighvan and Kope were investigated on the basis of histamine content as a biogenic amine. The separation and determination of this compound were performed by ion-exchange chromatography. Results indicated significant differences in histamine contents among the three types of cheeses, with the highest mean content of 42.6 mg/100g for Kope cheese, and the lowest mean level of 4.99 mg/100g in Feta cheese. In microbiological studies, Kope cheese samples had the highest total yeast (24 %) and bacterial contents (36 %). None of the isolates were found to be of major pathogenic importance.

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Author Biography

Razzagh MAHMOUDI, Department of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz, Tabriz

Department of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz

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Published

2012-04-05

How to Cite

EHSANI, A., MAHMOUDI, R., KHODAYARII, M., & ZARE, P. (2012). Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography. Walailak Journal of Science and Technology (WJST), 9(3), 281–285. Retrieved from https://wjst.wu.ac.th/index.php/wjst/article/view/286