We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage.
- Authors
Samková, Eva; Dadáková, Eva; Pelikánová, Tamara
- Abstract
The content of eight biologically active amines in two groups of smear-ripened cheeses (unwashed-rind and washed-rind) was analysed. The biogenic amine levels were determined after storage at 5 °C in three periods of shelf lifetime: at the minimum durability date; 1 and 2 weeks after this date. The analytical procedure consisted of amine extraction from sample matrix, derivatisation with dansyl chloride and ultra-performance liquid chromatography quantification. The content of biogenic amines and polyamines significantly differed according to the technology of ripening. The cheeses unwashed during ripening had much higher contents of all observed amines and polyamines in comparison with the washed-rind cheeses. The mean content of putrescine, cadaverine and tyramine exceeded 100 mg/kg in unwashed-rind cheeses, while the other amines occurred at lower levels. The content of all detected amines was very low in washed-rind cheeses; no tryptamine, phenylethylamine and histamine were found. The effect of storage on the amine formation was not confirmed.
- Subjects
BIOGENIC amines; CHEESE analysis; FOOD storage; AMINE content of food; HIGH performance liquid chromatography; PHENETHYLAMINES
- Publication
European Food Research & Technology, 2013, Vol 237, Issue 3, p309
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-013-1993-y