Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

Abstract

Penicillium roqueforti plays an important role in the ripening of blue-veined cheeses, mostly due to lactic acid consumption and to its extracellular enzymes. The strong activity of P. roqueforti proteinases may bring about cheese over-ripening. Also, free amino acids at high concentrations serve as substrates for biogenic amine formation. Both facts result in shorter product shelf-life. To prevent over-ripening and buildup of biogenic amines, blue-veined cheeses made from pasteurized ovine milk were high-pressure treated at 400 or 600 MPa after 3, 6, or 9 wk of ripening. Primary and secondary proteolysis, biogenic amines, and sensory characteristics of pressurized and control cheeses were monitored for a 90-d ripening period, followed by a 270-d refrigerated storage period. On d 90, treatments at 400 MPa had lowered counts of lactic acid bacteria and P. roqueforti by less than 2 log units, whereas treatments at 600 MPa had reduced lactic acid bacteria counts by more than 4 log units and P. roqueforti counts by more than 6 log units. No residual α-casein (CN) or κ-CN were detected in control cheese on d 90. Concentrations of β-CN, para-κ-CN, and γ-CN were generally higher in 600 MPa cheeses than in the rest. From d 90 onwards, hydrophilic peptides were at similar levels in pressurized and control cheeses, but hydrophobic peptides and the hydrophobic-to-hydrophilic peptide ratio were at higher levels in pressurized cheeses than in control cheese. Aminopeptidase activity, overall proteolysis, and free amino acid contents were generally higher in control cheese than in pressurized cheeses, particularly if treated at 600 MPa. Tyramine concentration was lower in pressurized cheeses, but tryptamine, phenylethylamine, and putrescine contents were higher in some of the pressurized cheeses than in control cheese. Differences in sensory characteristics between pressurized and control cheeses were generally negligible, with the only exception of treatment at high pressure level (600 MPa) at an early ripening stage (3 wk), which affected biochemical changes and sensory characteristics.

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

“…The precursor amino acids may be naturally present in milk in a free state or be released from milk proteins by hydrolysis. Proteolytic activities leading to the formation of precursor amino acids in dairy products may result from different sources acting independently or in combination, such as: (a) proteolytic strains of microorganisms present in dairy products, (b) the milk‐native heat‐stable protease plasmin, (c) proteases used for coagulating milk in cheese‐making, and (d) other proteases liberated from somatic cells (Tsakalidou ; Calzada and others ). Subsequently, BA‐producing microorganisms will continue the formation process of BAs (Figure ), which are then released into the matrix of dairy products.…”

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

“…High histamine levels in cheese can cause hypotension, urticaria, flushing and headaches, whereas high amounts of tyramine, tryptamine and phenylethylamine can induce migraine headache and hypertension. Furthermore, the presence and build up of some amines in cheese can be an index of inadequate manufacturing practices (Buň ková et al, 2010;Calzada, Del Olmo, Picon, Gaya, & Nuñez, 2013;EFSA, 2011).…”

“…Other factors may also contribute to the formation of biogenic amines in cheese, such as milk quality, pH, salt concentration, water availability, temperature and duration of ripening and storage, starter and non-starter lactic acid bacteria, bacterial density and the presence of cofactors and amine catabolism (Galgano, Caruso, Condelli, & Favati, 2012;Pachlová, Bunka, Flasarová, Válková, & Bunková, 2012;Santos, Souza, Cerqueira, & Gloria, 2003;Spizzirri et al, 2013). It has been reported that conditions leading to accelerated or enhanced proteolysis can result in a significant increase in biogenic amines during the ripening of cheese (Buň ková et al, 2013;Calzada et al, 2013;FernandezGarcia, Tomillo, & Núñez, 1999;Leuschner, Kurihara, & Hammes, 1998;Loizzo et al, 2013;Redruello et al, 2013). It is well known that mastitis can affect the quality and enhance proteolysis in milk; however no information is available regarding its role in the formation and accumulation of biogenic amines in cheese.…”

Biogenic amines present in cheese – occurrence and threats

“…W Republice Słowacji przyjęto limit do 200 mg/kg dla zawartości histaminy i tyraminy w rybach i produktach rybnych, w Turcji dopuszcza się w rybach poziom histaminy do 200 mg/100 g, a w winach do 10 mg/kg (8). Netherlands Institute for Dairy Research rekomenduje dla mięsa i produktów mięsnych limit dla histaminy 100-200 mg/ kg (5,6,13,28,29,32). El-Kosi i wsp.…”

“…W serach, szczególnie dojrzewających, podstawą osiągnięcia pełnej dojrzałości, czyli właściwych, charakterystycznych cech sensorycznych, są m.in. procesy proteolityczne (6,23,28,29). Proteoliza w serach jest skutkiem działania enzymów rodzimych mleka (np.…”