EFFECTS OF THE DURATION OF HEAT TREATMENT AND RIPENING ON THE FORMATION OF BIOGENIC AMINES IN EZINE CHEESE

The purpose of this study is to investigate the effects of the different durations of thermal processing on the formation of biogenic amine and changes in microbial profile in Ezine cheese during ripening. Ezine cheese samples were produced by thermal processing at 65oC for 10 min and 30 min. The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, and phenylethylamine were identified by high performance liquid chromatography. Moreover, the enumeration of the psychrophilic aerobic and mesophilic aerobic bacteria, lactic acid bacteria, fecal coliform, total yeast and mold Enterobacteriaceae, Escherichia coli and Clostridium perfiringens was conducted for the purpose of the study. No biogenic amine was observed in the fresh cheese samples, while the amounts of biogenic amines in cheese samples were observed to have increase during the ripening. The amounts of the biogenic amines in the Ezine cheese samples were determined to pose no health-related risks. The effect of heat treatment duration on counts of mesophilic aerobic bacteria and lactic acid bacteria in the Ezine cheese samples were observed to have varied depending on storage duration.