Table 2. Biogenic amine levels of fresh and ripened Akcakatik cheese samples
Samples | Black cumin (g/10 g) |
|
Tryptamine | Pheniletilamine | Putrescine | Cadaverine | Histamine | Tyramine |
K1 | 0.03 | - | - | - | 10.3 | - |
K2 | 0.03 | - | - | - | 7.06 | - |
K3 | 0.04 | - | - | - | 9.19 | - |
K4 | 0.03 | - | - | - | 5.17 | - |
K5 | 0.02 | - | - | - | 18.9 | - |
K6 | 0.03 | - | - | - | 7.85 | - |
K7 | 0.03 | - | - | - | 3.55 | - |
|
Average | 0.03 ± 0.01 | | | | 8.86 ± 4.73 | |
|
D1 | 0.03 | - | - | - | 13.7 | - |
D2 | 0.02 | - | - | - | 5.80 | - |
D3 | 0.02 | - | - | - | 8.94 | - |
D4 | 0.02 | - | - | - | 8.55 | 0.05 |
D5 | 0.02 | - | - | - | 21.7 | - |
D6 | 0.02 | - | - | - | 23.2 | 0.03 |
D7 | 0.02 | - | - | - | 6.94 | - |
D8 | 0.02 | - | - | - | 44.6 | 0.03 |
|
Average | 0.02 ± 0.00 | - | - | - | 16.64 ± 12.45 | 0.013 ± 0.01 |