Abstract
Two artisanal varieties of cheese made in Spain, one made of ewes’ raw milk and the other of goats’ raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes’ milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats’ milk cheeses and tyramine and cadaverine in ewes’ milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes’ milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
Highlights
Biogenic amines (BA) are basic nitrogenous compounds formed in different foodstuffs due to the microbial decarboxylation of amino acids
Significant differences between control and HHP1 samples in Trinitrobenzensulphonic Acid method (TNBS) were observed from the 45th to the 60th days of ripening in goats’ milk cheeses, while the differences in FAA content were mainly noted from day 30 to 60
On ewes’ milk cheeses HHP15 samples showed slightly higher values on the three-proteolysis index evaluated than control samples during the ripening period, no significant differences were observed at the end of the ripening, reflecting that this treatment did not significantly affect the proteolysis process
Summary
Biogenic amines (BA) are basic nitrogenous compounds formed in different foodstuffs due to the microbial decarboxylation of amino acids. The effect of HHP treatments has been evaluated in different kind of cheeses made from cows’ milk [15], ewes’ milk [16] and goats’ milk [17,18], being able to eliminate most of the pathogenic bacteria associated with this product but it may be useful to eliminate decarboxylating bacteria and avoid BA formation during cheese ripening. In another study [20], it was observed that HHP treatments significantly reduced the BA build up when applied on days 21 and 35 of ripening in “Torta del Casar” type cheese. This kind of cheese is made of raw milk and vegetable rennet, which causes a strong proteolytic activity and leads to extensive caseins breakdown in cheese matrix. Treatments were applied at different stages of ripening and the consequences of these treatments on the BA formation and proteolytic activity were evaluated during the ripening
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