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Articles by Seyed Siavash Saei
Total Records ( 1 ) for Seyed Siavash Saei
  Javad Aliakbarlu , Mohamad Alizadeh , Seyed Mehdi Razavi-Rohani , Zakaria Vahabzade , Seyed Siavash Saei and Naser Agh
  Simultaneous effects of processing factors such as ripening time (20-60 days), ripening temperature (5-10°C), level of rennet added (1-2 g/100 kg milk), brine concentration (12-16% w v-1), type of brine (NaCl, 25% Kcl + 75% NaCl) and level of starter (1, 3%) on biogenic amines formation in Iranian white brine cheese were investigated. Four biogenic amines i.e., histamine, tyramine, cadaverine and putrescine were determined by HPLC. The main biogenic amine was cadaverine, whose contents were higher than other amines. Among these studied factors, ripening time, ripening temperature and brine concentration were the most important factors. Biogenic amines increased with increasing time and temperature of ripening, while brine concentration had negative effect on biogenic amines content.
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