Acta Vet. Brno 2010, 79: 147-156
Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions
The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124–2413 mg kg-1) and tyramine (117–1058 mg kg-1), followed by putrescine (75–767 mg kg-1) and histamine (74–411 mg kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P < 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reaching 4600 mg kg-1 at the end of storage. The toxicologically critical value of 900 mg kg-1 for the sum of histamine + tyramine + putrescine + cadaverine was reached 17 days later in the cheese stored at 5 °C compared to 20 °C. When stored at 5 °C, the samples retained adequate sensory characteristics for the entire safe storage time. The effects of storage conditions on BAs formation are relevant to reducing the risk associated with consumption of cheese high in BAs.
Keywords
Olomoucké tvarůžky, smear-ripened cheese, cadaverine, tyramine, storage conditions, temperature, sensory analysis, HPLC.
