Biogenic Amine Contents of Fresh and Mature Kashar Cheeses During Refrigerated Storage

Abstract

Kashar is one of the most consumed traditional cheeses in Turkey. It is produced as fresh or mature, which differ in ripening periods. Safe consumption period of kashar was investigated during refrigerated storage. Five samples of fresh and five samples of mature kashar cheeses collected from local supermarkets in Turkey were analyzed. Changes in biogenic amines, pH and thiobarbituric acid reactive substance of fresh and mature kashar cheeses were investigated during storage. Mature kashar cheeses had higher biogenic amine concentrations than fresh kashar cheeses. During storage, total biogenic amine contents of all samples increased significantly (p<0.05). Total biogenic amine contents of mature kashar cheeses were higher than maximum allowed limit of 1000 mg/kg and can cause toxicity. It was found that fresh kashar cheeses were safer than mature kashar cheeses with respect to the toxic limits of biogenic amines.

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

“…Similar results have been reported in the literature regarding the association of high BA amounts in cheese with high levels of Gram-negative bacteria, mainly Enterobacteriaceae [14][15][16]. Overall, unless the milk fermentation process deviates, as in the GL2 trial, fresh cheeses normally have lower BA amounts than ripened cheeses, either due to reduced growth of BA-forming microbiota [81] or lower availability of precursor amino acids because of less proteolysis [8]. Carefully selected starter cultures that include no decarboxylating strains not only prevent LAB growth deviations and BA production during (fresh) cheese fermentations but may also degrade the BAs formed by indigenous NSLAB strains during ripening to an extent, depending on their BA detoxification capabilities, which probably happened in the A1/GL3 cheeses (Table 5).…”

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

“…The European Union has established certain regulations on histamine with the maximum levels of 100 mg/kg (Sun et al, 2016). According to a previous report, the established maximum limits were 800 mg/kg for tyramine (Ercan et al, 2019) and 30 mg/kg for phenethylamine, respectively (Kandasamy et al, 2021). Seven kinds of biogenic amines including tyramine, putrescine, cadaverine, spermidine, tryptamine, phenylethylamine, and spermine were detected in the control (Table 2).…”

Nutritional and quality evaluation of hyperbaric stored fresh cheeses

“…Several factors can impact lipid oxidation, such as the presence of light, oxygen or enzymes, promoting the formation of several volatile compounds, giving rise to off-flavours, with a rising rate over the storage period . In fact, increase in lipid oxidation by products in cows' FC stored under AP/RF was described by Zamora, Juan and Trujillo (2015) , reporting increases of 2.5-fold after 13 days, while Ercan, Soysal and Bozkurt (2019) reported increases around 3.4-fold after 21 days, both greater than the ones described in the present work for both cows' and goats' FC even after 60 days under 100/RT, of 1.6 and 1.7-fold increase, respectively. Equivalent results to the ones observed for FCs were also obtained in raw milk under HS ( Duarte et al, 2022 ), reporting a tendency to a more pronounce increase ( р > 0.05) in TBARS values under 50-75/RT, while storage at 100/RT delayed lipid oxidation throughout the entire storage ( р > 0.05).…”