Biogenic amine content in C hilean G auda cheese: physico‐chemical and microbiological factors that may influence this content

The presence of four biogenic amines in C hilean G auda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high‐performance liquid chromatography ( HPLC ), in cheeses from the three m...

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Bibliographic Details
Published in:International journal of dairy technology 2014-11, Vol.67 (4), p.554-561
Main Authors: Brito, Carmen, Cid, Natalia, Muñoz, Ociel, Báez, Andrea, Horzella, Mariela
Format: Article
Language:English
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Summary:The presence of four biogenic amines in C hilean G auda cheese was studied, and the effect of certain factors may influence the production of those amines. Histamine, tyramine, putrescine and cadaverine were quantified with high‐performance liquid chromatography ( HPLC ), in cheeses from the three major Chilean cheese manufacturers. Multiple regression analysis revealed that water activity, free amino acid content and the E nterobacteriaceae count all favoured production of biogenic amines. The total amount of biogenic amines in the samples studied was between 47.9 and 150.5 mg/kg of cheese, much lower than that associated with a possible consumer health risk (1000 mg/kg).
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12148