The effect of storage temperatures and packaging methods on properties of Motal cheese

Andiç, Seval; Gençcelep, Hüseyin; Tunçtürk, Yusuf; Köse, Şenol

doi:10.3168/jds.2009-2413

Cited by 24 publications

(21 citation statements)

References 30 publications

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“…The presence of BAs in different types of cheese has been described in a lot of surveys. More than 15 BAs have been analyzed [5,9,37,[43][44][45][46][47]. Among different types of cheese; cadaverine was found to be more dominant than other BAs.…”

Section: Biogenic Amines In Dairy Productsmentioning

confidence: 99%

Literature update of analytical methods for biogenic amines determination in food and beverages

Papageorgiou

Lambropoulou

Morrison

et al. 2018

TrAC Trends in Analytical Chemistry

239

165

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Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of BAs in food samples with the application of analytical techniques is of high importance. This review is based on literature data from 2010 until today and refers to food samples and alcoholic beverages. The rationale of this study is to provide data for the occurrence of BAs in food and beverages samples and a comparison of the analytical techniques and challenges in liquid and solid matrices. Importantly, BAs can be used as future markers for quality and freshness of the food products and alcoholic beverages.

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Section: Biogenic Amines In Dairy Productsmentioning

confidence: 99%

Literature update of analytical methods for biogenic amines determination in food and beverages

Papageorgiou

Lambropoulou

Morrison

et al. 2018

TrAC Trends in Analytical Chemistry

239

165

View full text Add to dashboard Cite

show abstract

“…A step further, frozen temperature (e.g., −18°C) impairs the increase on the BA accumulation, most likely because the microbial activity is stopped (Andiç et al, 2010). However, more affordable solutions have to be found.…”

Section: Factors Influencing Biogenic Amine Production In Dairy Productsmentioning

confidence: 99%

Factors Influencing Biogenic Amines Accumulation in Dairy Products

Linares¹,

Río²,

Ladero³

et al. 2012

Front. Microbio.

220

239

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Fermented foods are among the food products more often complained of having caused episodes of biogenic amines (BA) poisoning. Concerning milk-based fermented foods, cheese is the main product likely to contain potentially harmful levels of BA, specially tyramine, histamine, and putrescine. Prompted by the increasing awareness of the risks related to dietary uptake of high biogenic amine loads, in this review we report all those elaboration and processing technological aspects affecting BA biosynthesis and accumulation in dairy foods. Improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in milk products. Synthesis of BA is possible only when three conditions converge: (i) availability of the substrate amino acids; (ii) presence of microorganisms with the appropriate catabolic pathway activated; and (iii) environmental conditions favorable to the decarboxylation activity. These conditions depend on several factors such as milk treatment (pasteurization), use of starter cultures, NaCl concentration, time, and temperature of ripening and preservation, pH, temperature, or post-ripening technological processes, which will be discussed in this chapter.

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“…1). Previously, it was shown that low pH (e.g., 4.0e5.5) favours generation of BAs, because FAA decarboxylation is part of microbial cell response to acid stress, which allows the consumption of intracellular protons (Andiç, Gençcelep, Tunçtürk, & K€ ose, 2010;Fernandez et al, 2007;Marcobal, Martin-Alvarez, Moreno-Arribas, & Muñoz, 2006).…”

Section: Discussionmentioning

confidence: 99%

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

Guarcello

Diviccaro

Barbera

et al. 2015

International Dairy Journal

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a b s t r a c tTwenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation. In addition, lactic acid bacteria isolated from cheeses were assayed for their capacity to generate BAs. Principal component analysis was performed to find the effect of different parameters on the distribution of the cheeses. Although short-ripened ( 30 d) cheeses did not show significant BA concentrations, the only BA showing high positive correlation with time of ripening was histamine. Concentration of histidine and, especially, percentage of histidine-decarboxylase bacteria presumably affected histamine concentration. High pH values were negatively correlated to the concentration of tyramine, putrescine, and cadaverine. Fifty percent of the cheeses contained at least one BA at potentially toxic concentrations. Unambiguous and ever-valid relations among parameters and BAs are difficult to determine, because BAs are the result of combined and varied factors.

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The effect of storage temperatures and packaging methods on properties of Motal cheese

Cited by 24 publications

References 30 publications

Literature update of analytical methods for biogenic amines determination in food and beverages

Literature update of analytical methods for biogenic amines determination in food and beverages

Factors Influencing Biogenic Amines Accumulation in Dairy Products

A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses

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