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

Volume 1 , Issue 1 , February 2018 , Pages 555-560

Authors

Awatif Hameed Issa 1 ; Shamaail Abdulaali Saewan 2 ; Bassima Abdulrazzaq Abdulrahman 3

1 Department of Biology, College of Science, University of Basra, Basra-Iraq.

2 Department of Food Science, College of Agriculture, University of Basra, Basra-Iraq.

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

DOI logo 10.17656/jzs.10702

Keywords

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.

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  • Published at6 February 2018

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