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The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucke tvaruzky). Samples were stored for 7 weeks at 5 degrees C and 20 degrees C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg(-1)) and tyramine (117-1 058 mg.kg(-1)), followed by putrescine (75-767 mg.kg(-1)) and histamine (74-411 mg.kg(-1)). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P < 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 degrees C compared to 5 degrees C were more than three times higher, reaching 4 600 mg.kg(-1) at the end of storage. The toxicologically critical value of 900 mg.kg(-1) for the sum of histamine + tyramine + putrescine + cadaverine was reached 17 days later in the cheese stored at 5 degrees C compared to 20 degrees C. When stored at 5 degrees C, the samples retained adequate sensory characteristics for the entire safe storage time. The effects of storage conditions on BAs formation are relevant to reducing the risk associated with consumption of cheese high in BAs.

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions