Biogenic amines content in selected commercial fermented products of animal origin
2012
Buňka, F., Tomas Bata University in Zlin, Zlín (Czech Republic). Faculty of Technology, Department of Food Technology and Microbiology | Zálešáková, L. | Flasarová, R. | Pachlová, V. | Budinský, P. | Buňková, L.
The aim of this study was to monitor of biogenic amines contents in commercial fermented products, especially various type of ripening cheeses and fermented meat products (15 cheese samples and nine dry fermented meat products obtained from Czech Republic, Slovak Republic, Poland, and Germany). Furthermore, the changes in samples during storage were also observed. The samples were stored at 6 plus minus 1 deg C. The samples were taken the first day of storage and the last day of shelf-life. The biogenic amines content was determined using ion-exchange liquid chromatography with post-column derivatization and photometric detection. The content of biogenic amines increased during storage. The highest biogenic amines content at the end of storage was observed in Dutch-type cheeses and in Smear cheeses, in both the concentrations exceeded 1 000 mg per kg. Latter mentioned amount may have serious negative impact on consumer health. The lowest concentration of biogenic amines was detected in Blue cheese.
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