| Formation of biogenic amines in a typical semihard Italian cheese. | |
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MedLine Citation:
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PMID: 12233866 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Given that the concentration of biogenic amines in cheeses depends on variety, age, and type of microflora, a study was undertaken to investigate the formation of these compounds during the ripening of a typical semihard Italian cheese. Tryptamine, phenylethylamine, putrescine, cadaverine, histamine, and tyramine contents were calculated in 30 samples of Montasio cheese characterized by different levels of proteolysis. Histamine and tyramine were the major amines. Tryptamine and phenylethylamine concentrations were very low at all ripening periods. Putrescine and cadaverine were present only in samples with anomalous fermentation processes. The relationship between the total amine content and the proteolytic maturation coefficient was calculated; however, even for higher levels of proteolysis, the biogenic amine content in Montasio cheese was below the level considered potentially toxic. |
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Authors:
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N Innocente; P D'Agostin |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of food protection Volume: 65 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2002 Sep |
Date Detail:
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Created Date: 2002-09-17 Completed Date: 2002-11-12 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
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Languages: eng Pagination: 1498-501 Citation Subset: IM |
Affiliation:
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Department of Food Science, University of Udine, Italy. Nadia.Innocente@DSA.Uniud.it |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids
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metabolism Bacteria / metabolism* Biogenic Amines / biosynthesis* Cheese / microbiology* Decarboxylation Fatty Acids, Volatile / metabolism Food Microbiology Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Biogenic Amines; 0/Fatty Acids, Volatile |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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