jzs-10702

Studying of Histamine Concentration and Quality Parameters in Some Local Soft cheese and Imported Processed Cheese Types in Basrah Markets 

Awatif Hameed Issa1, Shamaail Abdulaali Saewan2 & Bassima Abdulrazzaq Abdulrahman3

 1Dept. of Biology, College of Science,

2Dept. of Food Science, College of Agriculture,

3Dept. of Ecology, College of Science, University of Basra, Basra-Iraq. 


Abstract

Histamine  is an important biogenic amine, formed by decarboxylation of free amino acid histidine. Presence of histamine in food causes allergy to some peoples, so it is important to determine level of this compound in foods like cheese. This study was carried out to extract and estimate histamine in nine local and imported cheese categories in Basrah city markets, by using ELISA. The mean concentrations of histamine in cheese samples ranged from (0.2725 - 23.5025) mg/Kg in Arab cheese and Dhafayer cheese respectively. the results showed that concentrations of histamine didn’t exceed permitted level of 100-200 mg/kg. The study also conducted to ensure that the cheese products conform to the Iraqi standard for canned foods.

Key Words: Histamine,  Cheese,  Biogenic amines,  ELISA


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