Document Detail

Formation of biogenic amines in a typical semihard Italian cheese.
MedLine Citation:
PMID:  12233866     Owner:  NLM     Status:  MEDLINE    
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.
N Innocente; P D'Agostin
Related Documents :
17385886 - Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.
19841196 - Variations in the transfer of radiocesium (137cs) and radiostrontium (90sr) from milk t...
23695206 - Intake and dietary sources of haem and non-haem iron among european adolescents and the...
23444716 - Fortification of wheat flour and maize meal with different iron compounds: results of a...
18761046 - Acute effects of dietary fibre and glycaemic carbohydrate on appetite and food intake i...
1573136 - Evening meals selected by college students: impact of the foodservice system.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  65     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2002 Sep 
Date Detail:
Created Date:  2002-09-17     Completed Date:  2002-11-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1498-501     Citation Subset:  IM    
Department of Food Science, University of Udine, Italy.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Amino Acids / metabolism
Bacteria / metabolism*
Biogenic Amines / biosynthesis*
Cheese / microbiology*
Fatty Acids, Volatile / metabolism
Food Microbiology
Time Factors
Reg. No./Substance:
0/Amino Acids; 0/Biogenic Amines; 0/Fatty Acids, Volatile

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage.
Next Document:  Analytical methods for pesticide residue determination in bee products.