Biogenic amine formation and distribution in Roumy cheese, an Egyptian-type hard cheese during the ripening period

Abstract

Content of biogenic amines (BA) including tryptamine (Try), phenylethylamine (Phe), histamine (His), tyramine (Tye), putrescine (Put), cadaverine (Cad), spermidine (Sper) and spermine (Spr), chemical quality indices (amino nitrogen, AN; total volatile fatty acids, TVFF and malonaldehyde, MDA) and microbiological traits (total bacterial count, TBC; lactic acid bacteria, LAB and Molds/yeasts, M&Y) were evaluated within the ripening interval of 0- 24 weeks in Roumy cheese, an Egyptian-type hard cheese. The average concentrations of Try, Phe, His, Tye, Put, Cad, Sper, and Spr were recorded 1.89, 1.69, 2.02, 14.78, 1.92, 2.90, 0.54 and 0.42 mg/kg, respectively. With the elongation of ripening period, all of these amines were recorded and gradually increased by different ratios individually. At the end of ripening, after 24 weeks, Try, Phe, His, Tye, Put, Cad, Sper and Spr recorded 0.98, 88.90, 4.80, 511.89, 86.55, 26.34, 2.32 and 2.88 mg/kg, respectively. These represent increase of -48.15, 5157.53, 137.20, 3363.40, 4407.81, 808.28, 329.63 and 585.71% for these compounds above the baseline, respectively. The same behavioral was recorded for the chemical quality indices (AN, TVFF and MDA) and microbiological traits (TBC, LAB and M&Y). The distribution study indicated that substantially higher ( P < 0.01 ) contents of individual amines and the sum of BA were found in the outer-part samples in comparison with the core ones in the Roumy cheese samples. Also, the correlation analysis revealed that determination of chemical plus microbiological quality indices on the one hand and BA content on the other hand, gave the consistent results. In nutritional and toxicological point of view, Tyramine content increased linearly ( P < 0.01) with increasing time of ripening in Roumy cheese, and after 12 weeks of ripening (369.50 mg/kg) exceeded a toxicological limit (100 mg/kg of the consumed food). Individuals suffering from food intolerances and food allergies, and patients receiving monoaminoxidase (MAO) inhibitors, should avoid consumption of such ripened cheese. Key words: Biogenic amines, amino nitrogen, total volatile fatty acids, malonaldehyde , microbiological traits, outer-part, core, toxicological limit.