Biogenic amine content in sterilised and pasteurised long-term stored processed cheese
Komprda, T.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Technologie Potravin)E-mail:[email protected] | Novicka, K.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Technologie Potravin) | Kalhotka, L.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Technologie Potravin) | Smela, D.(Ceska Zemedelska a Potravinarska Inspekce, Brno (Czech Republic))
Concentrations of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine, spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at 8 or 22 deg C. Tyramine was quantitatively the most important biogenic amine (1.3-29.3 mg/kg); the highest level (P less than 0.05) was found in P cheese stored for 22 weeks at 8 deg C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kg in any tested sample. Significantly higher counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. The counts of both coliforms and total anaerobes were negligible and did not differ between samples. All cheese samples were safe.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Library of Antonin Svehla