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Bioactive amines changes in raw and sterilised milk inoculated with Pseudomonas fluorescens stored at different temperatures
Author(s) -
GLORIA M BEATRIZ A,
SARAIVA PATRICIA RL,
RIGUEIRA JULIANA C S,
BRANDÃO SEBASTIÃO C C
Publication year - 2011
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/j.1471-0307.2010.00637.x
Subject(s) - cadaverine , putrescine , pseudomonas fluorescens , food science , raw milk , chemistry , spermidine , milking , tyramine , inoculation , preservative , food spoilage , biology , zoology , bacteria , biochemistry , horticulture , genetics , enzyme
The presence of bioactive amines in raw and sterilised milk inoculated with Pseudomonas fluorescens during storage at 4°C, 7°C and 10°C for 6 days was investigated. Spermine, spermidine, putrescine, serotonin and phenylethylamine were present in the samples immediately after milking. Histamine, cadaverine and tyramine were formed in the raw milk on the 4th day of storage at 10°C, increasing significantly afterwards. Cadaverine was formed during sterilisation. There was no significant change in amines, acidity, thermostability and alizarol tests throughout storage of the sterilised milk; however, a putrid smell was detected at every temperature on the 6th day. Therefore, raw or sterilised milk storage at 4–7°C should not exceed 4 days. Furthermore, raw milk should not be stored at 10°C.