Biogenic amines (BAs) are detrimental to health and the con-sumption of food containing high concentrations of these com-pounds may cause toxic reactions. In particular, cases oftyramine intoxication have occurred subsequent to the con-sumption of cheese and the term “cheese reaction” has beencoined to refer to it. The main pre-requisites for the presenceof BAs in foods include: availability of free amino acids, thepresence of microorganisms producing BA enzymes (mainlyfrom raw materials and/or added starter cultures), conditionsallowing their growth (particularly temperature, pH), as wellas conditions affecting the enzyme production and activity(particularly low pH). The main technological aspects affectingaminogenesis in cheese are the presence of micro-organisms,their proteolytic and decarboxylase activities, ripening time,ripening temperature, pH and NaCl concentration. Moreover secondary parameters such as post-ripening processes andpackaging can affect the accumulation of BAs as well. High temperature, high pH, low salt content, prolonged ageing and air packaging seem to accelerate the amino acid accumulation while the effect of grating seem to be mostly related with microbiological contamination, both aspects supporting the BAs increase.
Technological aspects and analytical determination of biogenic amines in cheese
Spizzirri U. G.;
2013-01-01
Abstract
Biogenic amines (BAs) are detrimental to health and the con-sumption of food containing high concentrations of these com-pounds may cause toxic reactions. In particular, cases oftyramine intoxication have occurred subsequent to the con-sumption of cheese and the term “cheese reaction” has beencoined to refer to it. The main pre-requisites for the presenceof BAs in foods include: availability of free amino acids, thepresence of microorganisms producing BA enzymes (mainlyfrom raw materials and/or added starter cultures), conditionsallowing their growth (particularly temperature, pH), as wellas conditions affecting the enzyme production and activity(particularly low pH). The main technological aspects affectingaminogenesis in cheese are the presence of micro-organisms,their proteolytic and decarboxylase activities, ripening time,ripening temperature, pH and NaCl concentration. Moreover secondary parameters such as post-ripening processes andpackaging can affect the accumulation of BAs as well. High temperature, high pH, low salt content, prolonged ageing and air packaging seem to accelerate the amino acid accumulation while the effect of grating seem to be mostly related with microbiological contamination, both aspects supporting the BAs increase.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
