Microbial and Chemical Analysis of Chihuahua Cheese and Relationship to Histamine and Tyramine

Díaz-Cinco, Martha; Fraijo, O.; Grajeda, P.; Lozano-Taylor, José; Mejı́a, Elvira González de

doi:10.1111/j.1365-2621.1992.tb05493.x

Cited by 34 publications

(34 citation statements)

References 9 publications

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“…Therefore, prolonged ripening seems to increase BA production. [25][26][27] Tyramine levels were found to be higher than the other amine levels in Herby cheeses (Table 1). Tyramine was the main aromatic biogenic amine in Herby cheese (Table 1).…”

Section: Biogenic Amine Analysismentioning

confidence: 98%

Determination of Biogenic Amines in Herby Cheese

Andiç

Gençcelep

Köse

2010

International Journal of Food Properties

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Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The biogenic amines and organic acids content, microbiological, and chemical properties of Herby cheese were determined on 30 samples obtained from retail markets in East Anatolia Region, Turkey. The most important biogenic amines were tyramine (range 18.0-1125.5 mg kg −1 ), followed by cadaverine varied from not detected to 1844.5 mg kg −1 . Histamine content generally was found higher than 100 mg kg −1 . The concentration of amines in some cheeses was much higher than the toxic dose limits. Generally, total amine content was found high in samples that had high nitrogen fraction and organic acids value. Levels of biogenic amines were significantly correlated with the organic acids of Herby cheese. The basic organic acid was found the lactic acid ranging from 585.4 to 26480.3 mg kg −1 , followed by butyric acid varying between 314.8 and 7329.6 mg kg −1 values. Lipolysis and nitrogen fraction were determined high in ripened Herby cheese samples. Coliform counts of samples showed lower than 100 cfu g −1 in the samples. Significant (p < 0.01) positive correlation was observed between acetic acid and phenylethylamine, putrescine, cadaverin, histamine, and tyramine.

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Section: Biogenic Amine Analysismentioning

confidence: 98%

Determination of Biogenic Amines in Herby Cheese

Andiç

Gençcelep

Köse

2010

International Journal of Food Properties

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“…1999). Diaz‐Cinco et al . (1992) reported that the moisture content of freshly made Queso Chihuahua decreased from 58.4% at day 0 to 32.5–35.7% moisture by day 12.…”

Section: Introductionmentioning

confidence: 99%

Mexican Queso Chihuahua: rheology of fresh cheese†

Hekken¹,

Tunick²,

Tomasula³

et al. 2007

Int J of Dairy Tech

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Rheological properties of fresh Queso Chihuahua made from raw milk (RM) or pasteurized milk (PM) were characterized using texture profile, torsion and small amplitude oscillatory shear analyses. Although the rheological properties varied significantly among the different brands with overlapping ranges for the individual RM and PM cheese brands, overall the PM cheeses were harder, chewier and more cohesive but had lower viscoelastic values than the RM cheeses. Establishing the rheological properties of Mexican Queso Chihuahua increases our understanding of the quality traits of Hispanic‐style cheeses and provides a foundation for maintaining the traditional texture of the cheese.

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“…It is well known that temperature has a marked effect on the formation of biogenic amines in cheese. Several authors reported that amine content depends on temperature and increases with time and storage temperature (Diaz‐Cinco et al. 1992; Halasz et al.…”

Section: Resultsmentioning

confidence: 99%

Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

Aliakbarlu

Alizadeh

Rohani

et al. 2011

Int J of Dairy Tech

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The simultaneous effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C) and brine concentration (10–13%) on biogenic amines content, proteolysis and sensory score of Iranian white brine cheese were studied, in 12 cheeses. Response surface methodology (RSM) was used to minimise biogenic amines content. At low level of ripening time, biogenic amines content decreased with increasing levels of brine concentration but at high level of ripening time, brine concentration had inverse effect. Ripening time showed quadratic effect on biogenic amines content. Based on biogenic amines content and sensory score, the optimum conditions were 13% brine and ripening at 9–14 °C for 43–65 days.

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Microbial and Chemical Analysis of Chihuahua Cheese and Relationship to Histamine and Tyramine

Cited by 34 publications

References 9 publications

Determination of Biogenic Amines in Herby Cheese

Determination of Biogenic Amines in Herby Cheese

Mexican Queso Chihuahua: rheology of fresh cheese†

Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

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