Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage

Rabie, Mohamed A.; Siliha, H.; El-Saidy, S.M.; El-Badawy, A.A.; Malcata, F. Xavier

doi:10.1016/j.idairyj.2010.11.009

Cited by 24 publications

(18 citation statements)

References 10 publications

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“…The irradiation damage of microbial cells is due to the scission of single or double strands of DNA, which essentially is caused by the free radical formed in suspending food medium and is influenced by food composition (Diehl, ). Similar observation was reported for blue cheese (Rabie et al ., ), Gouda cheese (Messens et al ., ), cheddar cheese (Dipuo et al ., ) and Ras cheese (Sallam, ). Generally, all Ras cheese samples were safe and considered wholesome products.…”

Section: Resultsmentioning

confidence: 99%

Quality and safety of irradiated food regarding biogenic amines: Ras cheese

Shalaby

Anwar

Sallam

et al. 2016

Int J of Food Sci Tech

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Summary Food safety and quality became very important, especially with the challenge to ensure safe and healthy foods in regard to chemical hazards. So, this study was conducted to evaluate the quality and safety of irradiated Ras cheese during the storage period, with respect to biogenic amines (BAs). Ras cheese was manufactured, ripened and irradiated by γ‐irradiation at 0, 5, 10 and 15 kGy. The samples were stored in refrigerator at 5 ± 1 °C from where samples were withdrawn at 0, 2, 4 and 6 months for analysis. The results revealed that most sensory scores and chemical properties showed insignificant differences (P ≤ 0.05). The microbial counts were reduced with different degrees according to both storage period and irradiation dose. Also, irradiation was effective in reducing the content of BAs without harming the chemical properties of Ras cheese. The total content of BAs reflects the safety of irradiated Ras cheese and also indicates a high‐quality product in comparison with nonirradiated samples.

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Section: Resultsmentioning

confidence: 99%

Quality and safety of irradiated food regarding biogenic amines: Ras cheese

Shalaby

Anwar

Sallam

et al. 2016

Int J of Food Sci Tech

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“…Also, bacteriocinogenic strains of LAB have been shown to inhibit decarboxylase-positive bacteria, thus hindering BA formation (16). Even irradiation has been investigated to control BA buildup in cheese, decreasing BA contents with respect to a nonirradiated control but showing a deleterious effect on sensory characteristics (17). High-pressure (HP) treatments have been successfully applied to inactivate microbial contaminants in raw milk cheese (18,19).…”

mentioning

confidence: 99%

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Calzada

Olmo

Picón

et al. 2013

Appl Environ Microbiol

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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.

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“…In particular, Min et al (2007a, b) concluded that irradiation was effective in reducing the major BAs in ground beef and pork, following inoculation with three different microorganisms. Gamma irradiation reduced the BAs formation significantly (P<0.05) during the storage of Blue cheese up to 90 days, especially at doses above 4 kGy and specifically of histamine after 60 day of storage, together with an acceptable level of sensory decay (Rabie et al 2011).…”

Section: Introductionmentioning

confidence: 91%

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

Rabie

Toliba

2011

J Food Sci Technol

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The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4°C. Typical contents of biogenic amines in non-irradiated sausages ranged between 125.50 and 596.18 mg/kgDW; irradiation with 4 and 6 kGy decreased said total contents to 105.20-94.82 and 104.98-26.44 mg/kgDW respectively, by the end of storage. Putrescine and cadaverine were the major amines in non-irradiated samples-where it accounted for 33% and 29% respectively, of the total by 90 days; however, tyramine dominated in irradiated samples with 2, 4 and 6 kGy, where it accounted for 44, 52 and 42%. On the other hand, the histamine content in non-irradiated sausage by 90 days of storage (i.e. 109.12 mg/kgDW) clearly exceeded the maximum allowable of 50 mg/kg, unlike happened in their irradiated counterparts. Therefore, the dramatic reduction observed in the histamine levels suggests use of this preservation technique for that traditional meat food.

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Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage

Cited by 24 publications

References 10 publications

Quality and safety of irradiated food regarding biogenic amines: Ras cheese

Quality and safety of irradiated food regarding biogenic amines: Ras cheese

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

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