Abstract
Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability of substrate, temperature and storage period, water activity, salt concentration, and the hygiene of the manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine and spermine were detected in smear ripened cheeses stored in different temperature regimes. The highest (p < 0.05) total BA content was found when storing the cheeses at the end of BBD (best before date) after 35 days in storage regime (A) or (C). During storage in regime (B), the total BA content (p < 0.05) after 49 days of storage was higher than on the production date (B/0). During storage, the tyramine content in regime (B) did not change (p > 0.05), while in the temperature regimes (A) and (C), the highest levels of tyramine and putrescine content were recorded in cheeses at the end of BBD after 35 days ripening. The content of polyamines in cheeses was higher (p < 0.05) at the end of storage than at the beginning, in all temperature regimes.
Highlights
Cheeses are food that is often associated with the content of biogenic amines (Bas) (Poveda, Molina and GómezAlonso, 2016)
Protein degradation leads to accumulation of free amino acids, which are converted into biogenic amines (BAs) by bacterial decarboxylases (Komprda et al, 2007)
Among the most important BAs found in foods are tyramine, histamine, cadaverine, 2-phenylethylamine, tryptamine, putrescine, spermine, and spermidine (Önal, Tekkeli and Önal, 2013)
Summary
Cheeses are food that is often associated with the content of biogenic amines (Bas) (Poveda, Molina and GómezAlonso, 2016). Substantial changes in the composition of cheeses take place (Pinho et al, 2004). Protein degradation leads to accumulation of free amino acids, which are converted into BAs by bacterial decarboxylases (Komprda et al, 2007). Contaminant microorganisms such as enterococci, Enterobacteriaceae and lactic acid bacteria, such as lactobacilli (Madejska, Michalski and Osek, 2017), contribute to the formation of BA. Among the most important BAs found in foods are tyramine, histamine, cadaverine, 2-phenylethylamine, tryptamine, putrescine, spermine, and spermidine (Önal, Tekkeli and Önal, 2013). Smear ripened cheeses have a higher BA content compared with other types of cheeses, which is related to the high protein content, extensive proteolysis, and highly active microbes with decarboxylase activity (Samková, Dadáková and Pelikánová, 2013; Torracca et al, 2016)
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