Open AccessBIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”
Author(s) -
F. Forzale,
Mario Giorgi,
Francesca Pedonese,
Roberta Nuvoloni,
Carlo D’Ascenzi,
Salvo Rindi
Publication year - 2011
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2011.1s.149
Subject(s) - cadaverine , tyramine , food science , biogenic amine , ripening , fermentation , food spoilage , putrescine , chemistry , raw material , biology , bacteria , biochemistry , organic chemistry , neurotransmitter , genetics , receptor , enzyme
Biogenic amines (BAs) can be naturally present in several foods. They are mainly produced in large amounts by amino acid decarboxylases activity of bacteria. The BAs content has been associated to the quality of raw material and to fermentation or spoilage processes. The aim of the present study was to asses the content of BAs (single and total value) in the core and in the external part of a Tuscan traditional pecorino cheese. Sixteen “Pecorino del Parco di Migliarino-San Rossore” cheeses belonging to same batch were tested during ripening time, up to 5 months. BAs content was analyzed by an HPLC-UV method. The BAs content was significantly higher in the core than in the external part. Tyramine was the amine most frequently detected and largely quantized, followed by putrescine, histamine and cadaverine