Examination of the emergence of biogenic amines in cheeses
1996
Simonne Sarkadi, L. | Hodosi, E. (Budapesti Muszaki Egyetem Budapest (Hungary). Biokemiai es Elelmiszertechnol. Tanszek) | Barath, A. (Kozponti Elelmiszeripari Kutato Intezet, Budapest (Hungary))
Following step-by-step manufacturing processes we have examined changes of the biogenic amine content of CSEMEGE and TOLNAI cheeses. Total biogenic amine concentration was 6-10 times higher in the ready-made cheeses verifying the hypotheses that starter cultures applied in cheese-making have got amino acid decarboxylase activities. Total biogenic amine content of the ripened cheeses (BAN, HAJDU, KREMFEHER, and PANNONIA) was between 128-304 microgram/gram. The adequate figures for histamine concentration: 15-125 microgram/gram, for tyramine: 0-45 microgram/gram. Histamine formation is probably due to the utilized starter cultures (e.g. Lactobacillus casei and Lactobacillus helveticus). Histamine concentration was higher in the fatty-character cheeses related to those with lower fat content. High histamine concentration can be problematic for susceptible people. Our results indicate that it is worth to go with making assessments among the domestic cheeses and to promote the alteration of starter cultures in order to reduce quantity of biogenic amines
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