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Distribution of Biogenic Amines and Polyamines in Cheese
Author(s) -
NovellaRodríguez S.,
VecianaNogués M.T.,
IzquierdoPulido M.,
VidalCarou M.C.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08236.x
Subject(s) - cadaverine , tyramine , putrescine , food science , chemistry , biogenic amine , pasteurization , raw milk , french fries , biochemistry , enzyme , receptor , neurotransmitter
Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses. The main amines in ripened cheeses were tyramine, cadaverine, and putrescine. The highest concentration of tyramine was found in hard‐ripened raw‐milk cheeses, while blue cheese had the highest level of cadaverine. Unripened cheeses could be considered as well‐tolerated products for histamine‐ and tyramine‐sensitive individuals, whereas the wide variability in biogenic amines makes it difficult to generalize this consideration for all ripened cheeses.