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

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
• cadaverine
• histamine
• hplc
• putrescine
• tyramine