الفهرس 
12484091Only 14 pages are availabe for public view
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Abstract
Toxicity of biogenic amines had led to the general agreement that they should not be allowed to accumulate in food. A total of eighty randomly collected samples of four varieties of cheese Mish, Ras, Cheddar, and Edam (20 each).The samples were collected from Kafr El-Sheikh and EL-Gharbia Governorates, for determination of pH values; TVN; TBA and quantify its contents of histamine; tyramine; cadaverine and putrescine using HPLC. Mean values ranged from 4.30 to 6.08 for pH, from 4.17 to 11.81 mg/100g for TVN, from 0.09 to 0.23 mg/Kg for TBA, histamine was found in 95, 90, 80 and 75%; tyramine was found in 100, 95, 95 and 85%; cadaverine was found in 80, 70, 65 and 55%; while putrescine was found in 80, 75, 65 and 60 with mean value 9.78-17.36 for histamine; 12.68-19.12 for tyramine; 7.21-11.67 for cadaverine and 8.57-16.38 for putrescine. 60,70,85 and 90% histamine; 55,65,80 and 85% tyramine; 85,90,100 and 100% cadaverine also 70,90,90 and %95 Putrescine were accepted according to MRL. of EOS 20mg /100g while 30,35,60 and 65% histamine ; 25,30,40 and 50% tyramine; 60,65,75 and 85% cadaverine also 40,85,60 and 70% putrescine in Mish, Ras, Cheddar and Edam cheese, respectively were accepted according to FDA which is10mg/100g. Finally Correlation coefficient (r) between pH, TVN, TBA and levels of Biogenic amines in examined cheese samples.