Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography
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 amo...
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| Format: | Article |
| Language: | English |
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Walailak University
2012-04-01
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| Series: | Walailak Journal of Science and Technology |
| Subjects: | |
| Online Access: | http://wjst.wu.ac.th/index.php/wjst/article/view/286 |
| _version_ | 1818499615467503616 |
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| author | Ali EHSANI Razzagh MAHMOUDI Mina KHODAYARII Payman ZARE |
| author_facet | Ali EHSANI Razzagh MAHMOUDI Mina KHODAYARII Payman ZARE |
| author_sort | Ali EHSANI |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-10T20:31:54Z |
| format | Article |
| id | doaj.art-b161066203cb4f2699f42f5751a1080c |
| institution | Directory Open Access Journal |
| issn | 1686-3933 2228-835X |
| language | English |
| last_indexed | 2024-12-10T20:31:54Z |
| publishDate | 2012-04-01 |
| publisher | Walailak University |
| record_format | Article |
| series | Walailak Journal of Science and Technology |
| spelling | doaj.art-b161066203cb4f2699f42f5751a1080c2022-12-22T01:34:40ZengWalailak UniversityWalailak Journal of Science and Technology1686-39332228-835X2012-04-019310.2004/wjst.v9i3.286232Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange ChromatographyAli EHSANI0Razzagh MAHMOUDI1Mina KHODAYARII2Payman ZARE3Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, UrmiaDepartment of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz, TabrizDepartment of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, UrmiaDepartment of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, TabrizThree 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.http://wjst.wu.ac.th/index.php/wjst/article/view/286Biogenic aminecheesehistamineion-exchange chromatography |
| spellingShingle | Ali EHSANI Razzagh MAHMOUDI Mina KHODAYARII Payman ZARE Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography Walailak Journal of Science and Technology Biogenic amine cheese histamine ion-exchange chromatography |
| title | Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography |
| title_full | Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography |
| title_fullStr | Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography |
| title_full_unstemmed | Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography |
| title_short | Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography |
| title_sort | histamine levels in 3 types of iranian cheese by ion exchange chromatography |
| topic | Biogenic amine cheese histamine ion-exchange chromatography |
| url | http://wjst.wu.ac.th/index.php/wjst/article/view/286 |
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