The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

Abstract

The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.

The Determination of Some Microbiological and Chemical Features in Herby Cheese

“…Today, society is increasingly aware of the importance of diet for health, and hence, any issue relating to food safety has a considerable impact on consumer behavior and official policy [16]. Among fermented food products, cheese is most commonly related with biogenic amines (mostly histamine, tyramine, cadaverine, and putrescine) intoxication [34,35]. Recently, the EFSA (European Food Safety Authority) Panel on Biological Hazards (BIOHAZ) conducted a qualitative risk assessment for biogenic amines (BAs) in fermented foods, and concluded that our present knowledge of their toxicity was limited and that further research was needed [36,37].…”

“…Standarová et al [40] reported that Olomouc tvorogs contained, among other amines, the highest level of cadaverine, at up to 2413.00 mg/kg. According to Bonczar et al [35], this amine is predominant in Harzer cheese and can occur at the level of 377.50 mg/kg, and Fiechter et al [41] found this amine at the level of 1268.00 mg/kg in Harzer cheese. According to Andiç et al [22], the levels of cadaverine ranged from not detected to 1844.50 mg/kg in herby cheese.…”

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

“…In Europe, permitted levels for histamine (His) in unprocessed fish have been established at 100-200 mg kg −1 and up to 400 mg kg −1 in fish sauce, while there are not regulations set for dairy products [11]. HPLC with pre-column derivatisation and UV/VIS or photo-diode array detection (PAD) have served as the main methods for the analysis of BAs in mould cheeses [12][13][14]. A recent study, based on HPLC-MS/MS with cation exchange column, has shown advantages for the analysis of ten BAs, while avoiding the derivatisation step [15].…”

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

“…Biogenic amines have been found in Feta ( Valsamaki et al, 2000 ), Akawi cheese ( Pachlová et al, 2016 ), Beyaz peynir ( Durlu-Özkaya et al, 1999 ), Iranian white brined cheese ( Aliakbarlu et al, 2011 ; Rohani et al, 2013 ), and other varieties of white-brined cheeses and ripened cheeses collected from the European dairies and small-scale farms ( Bunkova et al, 2013 ; Combarros-Fuertes et al, 2016 ; Bonczar et al, 2018 ; Espinosa-Pesqueira et al, 2018 ; Mayer and Fiechter, 2018 ). Based on diverse research, EFSA published the mean values of histamine (21–62 mg/kg), tyramine (68–104 mg/kg), putrescine (25–65 mg/kg), and cadaverine (72–109 mg/kg) recorded in cheese ( EFSA, 2011 ).…”