Biogenic amine content in  C hilean  G auda cheese: physico‐chemical and microbiological factors that may influence this content | Zendy

Brito Carmen | Zendy; Cid Natalia | Zendy; Muñoz Ociel | Zendy; Báez Andrea | Zendy; Horzella Mariela | Zendy

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Biogenic amine content in C hilean G auda cheese: physico‐chemical and microbiological factors that may influence this content

Author(s) -

Brito Carmen,

Cid Natalia,

Muñoz Ociel,

Báez Andrea,

Horzella Mariela

Publication year - 2014

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12148

Subject(s) - cadaverine , tyramine , biogenic amine , putrescine , chemistry , food science , high performance liquid chromatography , histamine , chromatography , organic chemistry , biochemistry , biology , serotonin , enzyme , receptor , endocrinology

The presence of four biogenic amines in C hilean G auda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high‐performance liquid chromatography ( HPLC ), in cheeses from the three major Chilean cheese manufacturers. Multiple regression analysis revealed that water activity, free amino acid content and the E nterobacteriaceae count all favoured production of biogenic amines. The total amount of biogenic amines in the samples studied was between 47.9 and 150.5 mg/kg of cheese, much lower than that associated with a possible consumer health risk (1000 mg/kg).

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