期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 74, 期 4, 页码 759-767出版社
WILEY
DOI: 10.1111/1471-0307.12806
关键词
Biogenic amines; CCD; Cheese; GC-MS; Microextraction
资金
- Research Council of the Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Iran
- Elite Researcher Grant Committee from the National Institute for Medical Research Development, Tehran, Iran [965453]
The fermentation process is the main source of biogenic amines in cheese, and other conditions can also affect the rate of formation. Advanced techniques were used in this study to determine biogenic amines in Lighvan cheese samples.
The fermentation process is the main formation source of biogenic amines in cheese. The other conditions, like enzymatic reaction, starter culture, temperature, period of maturation, milk treatment, the amount of proteolysis, oxygen, water activity, humidity and pH, can change the rate of the formation of biogenic amines. Tyramine has been defined as quality index for dairy products like cheese. In this work, we have successfully employed the advanced hollow-fibre electromembrane extraction/dispersive microextraction followed by gas chromatography-mass spectrometry as a rapid and sensitive technique for the determination of biogenic amines including putrescine, tyramine, histamine and cadaverine in Lighvan cheese samples.
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