Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

Tomáš Komprda, Kateřina Novická, Libor Kalhotka and Dana Smělá
Additional contact information
Tomáš Komprda: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry Brno, Brno, Czech Republic
Kateřina Novická: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry Brno, Brno, Czech Republic
Libor Kalhotka: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry Brno, Brno, Czech Republic
Dana Smělá: Czech Agriculture and Food Inspection Authority, Brno, Czech Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 5, 209-216

Abstract: The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures of 8°C and 22°C, respectively. Tyramine was quantitatively the most important biogenic amine (1.3-29.3 mg/kg); the highest level (P < 0.05) was found in P cheese stored for 22 weeks after processing at 8°C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kgin any tested sample. Significantly higher (by five to six orders of magnitude; P < 0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, the counts of coliforms and total anaerobes, respectively, were negligible and did not differ (P> 0.05) between samples. No sample of the tested long-term stored processed cheese was considered unsafe from the toxicological viewpoint.

Keywords: tyramine; polyamines; spoilage bacteria; food safety (search for similar items in EconPapers)
Date: 2005
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/3393-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/3393-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:5:id:3393-cjfs

DOI: 10.17221/3393-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().