Presence and formation of biogenic amines in Gouda cheese during storage in Egypt
2003
Dabiza, N.M.A. (National Research Center, Cairo (Egypt). Food Technology and Dairy Science Dept.)
desconocido. Biogenic amines and chemical composition were determined in commercial Gouda cheese samples collected from Egyptian local market. The moisture content of the cheese samples ranged from 36.2 to 37.3 with an average of 37 . The mean value of fat content was 27.2 . The salt content (Na Cl) of the cheese was within the range of 1.91 to 2.51, with an average 2.25 . The mean value of pH was 5.21. Histamine, tyramine, cadaverine and putrescine were detected in 44, 81.5, 25 and 27 of the examined samples, respectively. While tryptamine and Beta - phenylethylamine were not detected in any of the analyzed samples. The formation of biogenic amines was investigated in Gouda cheese during ripening period, which was produced under normal conditions.
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Este registro bibliográfico ha sido proporcionado por Egyptian Documentation and Information Centre for Agriculture