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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).