Aydın Gastronomy

Yazarlar: Seçil BÜYÜK, Burcu MARANGOZ

Konular:-

Anahtar Kelimeler:Cheese,Tyramine,Decarboxylation

Özet: Biogenic amines are nitrogen compounds formed by the decarboxylation of amino acids, synthesized by the metabolisms of plants, animals and microorganisms. Biogenic amines formed during the stages of production, processing and storage of fermented foodstuffs cause deterioration of food and food poisoning. The most common of the fermented foods associated with biogenic amine contamination is cheese. There are many factors that affect the formation of biogenic amines in cheese, such as pH, salt concentration, temperature, water activity, maturation conditions, storage temperature, etc. In this article, biogenic amine formation in cheese, factors affecting biogenic amine formation, and the effects on health are discussed

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