1
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Fluorescence digital image-based method to measure biogenic amines in Buffalo Mozzarella and other cheeses produced in Brazil. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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2
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The therapeutic and nutraceutical potential of agmatine, and its enhanced production using Aspergillus oryzae. Amino Acids 2019; 52:181-197. [DOI: 10.1007/s00726-019-02720-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Accepted: 03/05/2019] [Indexed: 12/30/2022]
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3
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Şahin Ercan S, Soysal Ç, Bozkurt H. BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Moreira GM, Costa RG, Teodoro VA, Paula JC, Sobral D, Fernandes C, Gloria MBA. Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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5
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Gurkan H, Yilmaztekin M, Cakmakci S, Hayaloglu AA. Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of
Penicillium roqueforti. J Food Saf 2018. [DOI: 10.1111/jfs.12568] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- H. Gurkan
- Department of Food EngineeringInonu University Malatya Turkey
| | - M. Yilmaztekin
- Department of Food EngineeringInonu University Malatya Turkey
| | - S. Cakmakci
- Department of Food EngineeringAtaturk University Erzurum Turkey
| | - A. A. Hayaloglu
- Department of Food EngineeringInonu University Malatya Turkey
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6
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Li J, Zhu M. Separation and determination of polyurethane amine catalysts in polyether polyols by using UHPLC-Q-TOF-MS on a reversed-phase/cation-exchange mixed-mode column. J Sep Sci 2017; 41:831-838. [PMID: 29193805 DOI: 10.1002/jssc.201700980] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 11/10/2017] [Accepted: 11/13/2017] [Indexed: 11/11/2022]
Abstract
A simple, selective, and accurate ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry method was established and validated for the efficient separation and quantification of polyurethane amine catalysts in polyether polyols. Amine catalysts were primarily separated in polyether polyol-based sample by solid-phase extraction, and further baseline separated on a reversed-phase/cation-exchange mixed-mode column (SiELC Primesep™ 200) using 0.1% trifluoroacetic acid/acetonitrile as a mobile phase in gradient elution mode at a flow rate of 0.2 mL/min. High-resolution quadrupole time-of-flight mass spectrometry analysis in electrospray ionization positive mode allowed the identification as N,N'-bis[3-(dimethylamino)propyl]urea, N-[2-(2-dimethylaminoethoxy)ethyl]-N-methyl-1,3-propanediamine, and N,N,N',N'-tetramethyldipropylenetriamine. The method was validated and presented good linearity for all the analytes in blank matrices within the concentration range of 0.20-5.0 or 0.1-2.0 μg/mL with the correlation coefficients (R2 ) ranging from 0.986 to 0.997. Method recovery ranged within 81-105% at all three levels (80, 100, and 120% of the original amount) with relative standard deviations of 1.0-6.2%. The limits of detection were in the range of 0.007-0.051 μg/mL. Good precision was obtained with relative standard deviation below 3.2 and 0.72% for peak area and retention time of three amines, respectively.
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Affiliation(s)
- Jiaxiao Li
- Analytical and Physical Testing Center, Huntsman Chemistry R&D Center (Shanghai) Co., Ltd., Shanghai, China
| | - Marcel Zhu
- Analytical and Physical Testing Center, Huntsman Chemistry R&D Center (Shanghai) Co., Ltd., Shanghai, China
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7
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The influence of processing technique on the catecholamine and indolamine contents of fruits. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts. Food Chem 2015; 178:229-35. [PMID: 25704706 DOI: 10.1016/j.foodchem.2015.01.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 12/10/2014] [Accepted: 01/19/2015] [Indexed: 11/23/2022]
Abstract
The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.
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9
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Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9972-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Gomes MB, Pires BAD, Fracalanzza SAP, Marin VA. O risco das aminas biogênicas nos alimentos. CIENCIA & SAUDE COLETIVA 2014; 19:1123-34. [DOI: 10.1590/1413-81232014194.18672012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Accepted: 02/18/2013] [Indexed: 11/22/2022] Open
Abstract
Aminas biogênicas são bases orgânicas de baixo peso molecular com atividade biológica, produzidas a partir da ação da enzima descarboxilase. Microrganismos utilizados na fermentação de alimentos são capazes de produzi-las. O consumo desses compostos causam graves efeitos toxicológicos, indesejáveis para a saúde humana. Embora não exista legislação específica sobre a quantidade máxima permitida de aminas em alimentos e bebidas, a presença e o acumulo destes compostos é de grande importância. O objetivo desta revisão é evidenciar a necessidade de mais estudos e discutir a presença de aminas biogênicas em alimentos variados.
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11
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Mercogliano R, De Felice A, Cortesi ML, Murru N, Marrone R, Anastasio A. Biogenic amines profile in processed bluefin tuna (Thunnus thynnus) products. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.699103] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Loizzo MR, Menichini F, Picci N, Puoci F, Spizzirri UG, Restuccia D. Technological aspects and analytical determination of biogenic amines in cheese. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.11.005] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.05.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Andiç S, Tunçtürk Y, Gençcelep H. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese. J Dairy Sci 2011; 94:1668-78. [DOI: 10.3168/jds.2010-3586] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2010] [Accepted: 11/29/2010] [Indexed: 11/19/2022]
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15
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Andic S, Genccelep H, Kose S. Determination of Biogenic Amines in Herby Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910903061869] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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YILDIZ FILIZ, YETISEMIYEN ATILA, SENEL EBRU, DURLU-ÖZKAYA FÜGEN, ÖZTEKIN SEBNEM, SANLI EBRU. Some properties of Civil cheese: a type of traditional Turkish cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00612.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Santos S, Moraes MLL, Rezende MOO. Determination of polyamines in organic extracts from roots of Canavalia ensiformis by capillary electrophoresis. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2010; 45:325-329. [PMID: 20401784 DOI: 10.1080/03601231003704481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A rapid, selective and specific capillary zone electrophoresis method to determine polyamines in organic extracts from roots of Canavalia ensiformis (Jack Beans) was developed using ultra violet (UV) detection. Canavalia ensiformis is relatively free from diseases and it is used as reference in allelopathy studies. Polyamines are widely distributed in plant and it could be involved in plant pathogen interactions. Optimal separation was achieved using 15 mmol L(-1)formic acid (pH 3.0) + 4 mmol L(-1) imidazole as a background electrolyte. It was possible to identify and quantify the polyamines on herbal samples in the presence of other phytochemical substances and analyze them quickly (up to 6 min). The applicability of this method was evaluated in crude organic extracts from roots of Canavalia ensiformis.
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Affiliation(s)
- S Santos
- Institute of Chemistry of São Carlos, University of São Paulo, São Carlos, São Paulo, Brazil
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18
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Andiç S, Gençcelep H, Tunçtürk Y, Köse S. The effect of storage temperatures and packaging methods on properties of Motal cheese. J Dairy Sci 2010; 93:849-59. [PMID: 20172204 DOI: 10.3168/jds.2009-2413] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2009] [Accepted: 11/06/2009] [Indexed: 11/19/2022]
Abstract
The effects of storage temperature (+4 degrees C and -18 degrees C) and packaging method (nonvacuum and vacuum) on biogenic amines in Motal cheese during storage periods were investigated. In addition, dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), electrophoretic patterns of casein, and amounts of lactic acid bacteria and coliforms were determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, normal packaging had higher amounts of putrescine, cadaverine, histamine, and tyramine. Coliforms were not found at detectable levels (<100cfu/g) in all cheese samples. Results of urea-PAGE analysis of cheese samples were in good agreement with biogenic amine results and other proteolysis parameters.
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Affiliation(s)
- S Andiç
- Department of Food Engineering, Faculty of Agriculture, Yüzüncü Yil University, Van, Turkey
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19
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Mayer HK, Fiechter G, Fischer E. A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. J Chromatogr A 2009; 1217:3251-7. [PMID: 19781707 DOI: 10.1016/j.chroma.2009.09.027] [Citation(s) in RCA: 110] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2009] [Revised: 09/09/2009] [Accepted: 09/10/2009] [Indexed: 10/20/2022]
Abstract
A fast and reliable ultra-performance liquid chromatography (UPLC) method for the determination of biogenic amines (ethanolamine, methylamine, agmatine, histamine, dimethylamine, ethylamine, octopamine, pyrrolidine, dopamine, isopropylamine, propylamine, tyramine, putrescine, butylamine, cadaverine, tryptamine, 2-phenylethylamine, 3-methylbutylamine, spermidine, spermine) in cheese was established. After pre-column derivatization with 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC), 20 primary and secondary biogenic amines were separated on an Acquity UPLC column (BEH C(18), 1.7 microm; 2.1 mm x 50 mm) within 9 min. Limits of detection (mg/100g cheese) ranged from 0.04 (ethanolamine) to 1.62 (spermine), and limits of quantification were between 0.16 (ethanolamine) and 6.09 (spermine). The UPLC method was applied to the analysis of 58 cheese samples as retailed in Austria. About 13.8% of samples had a histamine content above 10mg/100g, and 22.4% had a tyramine content above 10mg/100g. Moreover, 8.6% of samples had a putrescine or cadaverine content higher than 10mg/100g. The total concentration of biogenic amines in two cheese samples was about 194 mg/100g. Thus, obligatory monitoring of biogenic amines should be considered to ensure quality of cheese in future.
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Affiliation(s)
- H K Mayer
- Department of Food Science and Technology, Division of Food Chemistry, BOKU - University of Natural Resources and Applied Life Sciences Vienna, Gregor Mendel-Strasse 33, A-1180 Vienna, Austria.
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20
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Simultaneous analysis of amino acids and amines as their o-phthalaldehyde-ethanethiol-9-fluorenylmethyl chloroformate derivatives in cheese by high-performance liquid chromatography. J Chromatogr A 2008; 1203:146-52. [DOI: 10.1016/j.chroma.2008.07.035] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2008] [Revised: 07/10/2008] [Accepted: 07/14/2008] [Indexed: 10/21/2022]
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21
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Pintado AI, Pinho O, Ferreira IM, Pintado MME, Gomes AM, Malcata F. Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Gianotti V, Chiuminatto U, Mazzucco E, Gosetti F, Bottaro M, Frascarolo P, Gennaro M. A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese. J Chromatogr A 2008; 1185:296-300. [DOI: 10.1016/j.chroma.2008.02.038] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2007] [Revised: 01/25/2008] [Accepted: 02/07/2008] [Indexed: 11/28/2022]
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23
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Custódio FB, Tavares É, Glória MBA. Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.06.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Gosetti F, Mazzucco E, Gianotti V, Polati S, Gennaro MC. High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. J Chromatogr A 2007; 1149:151-7. [PMID: 17408679 DOI: 10.1016/j.chroma.2007.02.097] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2006] [Revised: 02/19/2007] [Accepted: 02/21/2007] [Indexed: 11/20/2022]
Abstract
The paper presents a new HPLC method, hyphenated with mass spectrometry detection, for the separation and determination of the biogenic amines that are most commonly present in cheese, namely cadaverine, histamine, spermidine, spermine, tyramine and tryptamine. The HPLC-MS/MS method is validated by comparison of the results with those obtained through a literature HPLC-UV determination, based on a pre-column dansyl chloride derivatisation step. The intercalibration is based on the statistical t-test for multiple samples that allows to compare simultaneously the results obtained with the two methods for more analytes and to decide, at a prefixed confidence level, if the two methods are inter-changeable. The new HPLC-MS/MS method, employed in selected reaction monitoring (SRM) mode, permits to achieve for standard solutions limit of detection (LOD) values ranging from 1.7 to 22.5 microg L(-1) and LOQ (limit of quantitation) values ranging from 5.6 to 68.2 microg L(-1). In order to apply the method in the analysis of cheeses, LOD and LOQ values have also been evaluated in "ricotta" cheese, in order to take as possible into account the matrix interference. In these conditions LODs range between 5.1 and 35.0 microg L(-1) and LOQs between 14.2 and 101.2 microg L(-1). The whole methodology, comprehensive of the homogenization-extraction process and HPLC-MS/MS analysis, has been applied in the analysis of three typical Piedmont (North-West Italy) cheeses, known as Toma Piemontese, Raschera and Castelmagno.
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Affiliation(s)
- F Gosetti
- Dipartimento di Scienze dell'Ambiente e della Vita, Università del Piemonte Orientale Amedeo Avogadro, Via Bellini 25/G-15100 Alessandria, Italy
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25
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Abstract
The presence of biogenic amines in foodstuffs is an important food safety problem because of the implication of these compounds in food intolerance and intoxication. The separation and quantification of biogenic amines in foods is normally performed by chromatographic techniques. This review contains descriptions of the quantification of biogenic amines in Portuguese traditional fermented and/or ripened foods and wines, including Protected Denomination of Origin cheeses, dry-cured sausages, and Portuguese wines (including Port wines), using different analytical methods based on high-pressure liquid chromatography (UV or diode array and/or fluorometric detectors) and gas chromatography (with a mass spectrometry detector). The evolution of biogenic amines during fermentation, ripening, aging, or storage of those products was also evaluated. Biogenic amine concentrations ranged widely within individual food items, and storage, transport, and handling conditions can influence to some extent the biogenic amines present and their concentrations. Traditional foods are an important part of the Portuguese diet, and a high intake of harmful amounts of biogenic amines from traditional Portuguese fermented foods is possible. However, extensive research is needed to extend the current limited database.
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Affiliation(s)
- Isabel M P L V O Ferreira
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R Aníbal Cunha 164, Porto 4050-047, Portugal.
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26
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HPLC of amines as o-phthalaldehyde derivatives. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/s0301-4770(05)80017-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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27
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Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-0962-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Angioi S, Gennaro M, Gianotti V, Marengo E, Robotti E. Organic Bases. FOOD SCIENCE AND TECHNOLOGY 2004. [DOI: 10.1201/b11081-19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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29
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Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk. J Food Prot 2004; 67:110-6. [PMID: 14717360 DOI: 10.4315/0362-028x-67.1.110] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4 degrees C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4 degrees C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused significant increases in the levels of some microbial and biogenic amines during ripening, but not initially. Tyramine was the main biogenic amine in the two cheeses tested, followed by cadaverine. However, the main differences in amine contents between batches were found for putrescine, histamine, and beta-phenylethylamine, whose levels were more than twofold higher in samples from raw milk refrigerated for 48 h than in samples from fresh milk.
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Affiliation(s)
- Sonia Novella-Rodríguez
- Department de Nutrició i Bromatologia, Centre de Referència en Tecnologia d'Aliments, Facultat de Farmàcia, Universitat de Barcelona, Av Joan XXIII s/n, E-08028 Barcelona, Spain
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31
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Bioactive amines formation in milk by Lactococcus in the presence or not of rennet and NaCl at 20 and 32 °C. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00502-2] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Novella-Rodriguez S, Veciana-Nogues M, Izquierdo-Pulido M, Vidal-Carou M. Distribution of Biogenic Amines and Polyamines in Cheese. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08236.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Novella-Rodriguez S, Veciana-Nogues M, Trujillo-Mesa A, Vidal-Carou M. Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08842.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Cichoscki AJ, Valduga E, Valduga AT, Tornadijo ME, Fresno JM. Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening. Food Control 2002. [DOI: 10.1016/s0956-7135(02)00039-7] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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