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Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines

2004Journal article Restricted access
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dc.contributor.authorPinho, Olivia
dc.contributor.authorPintado, Ana I. E.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorPintado, M. E.
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.date.accessioned2011-10-21T15:39:17Z
dc.date.available2011-10-21T15:39:17Z
dc.date.issued2004
dc.description.abstractChanges in the microbiological, physicochemical, and biochemical characteristics of Terrincho cheese as represented by native microflora, pH, water activity, soluble nitrogen fractions, free amino acids, and biogenic amines (e.g., ethylamine, dimethylamine, tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, cystamine, and spermine) during ripening were monitored. Terrincho is a traditional Portuguese cheese manufactured from raw ewe's milk. The main groups of microorganisms (lactococci, lactobacilli, enterococci, pseudomonads, staphylococci, coliforms, yeasts, and molds) were determined following conventional microbiological procedures. Free amino acids and biogenic amines were determined by reverse-phase high-performance liquid chromatography, following extraction from the cheese matrix and derivatization with dabsyl chloride. The total content of free amino acids ranged from 1,730 mg/kg of dry matter at the beginning of the ripening stage to 5,180 mg/kg of dry matter by day 60 of ripening; such an increase was highly correlated with the increase of watersoluble nitrogen in total nitrogen, 12% trichloroacetic acid–soluble nitrogen in total nitrogen, and 5% phosphotungstic acid– soluble nitrogen in total nitrogen throughout ripening. Histamine was consistently present at very low levels, whereas putrescine, cadaverine, and tryptamine were the dominant biogenic amines and increased in concentration during ripening. Ethylamine, tryptamine, phenylethylamine, and cystamine reached maxima by 30 days of ripening and decreased thereafter. Significant correlations between amino acid precursors and corresponding biogenic amines, as well as between biogenic amines and microbial viable numbers, were observed.por
dc.identifier.citation"Journal of Food Protection". ISSN 0362-028X. 67:12 (2004) 2779-2785por
dc.identifier.doi10.4315/0362-028x-67.12.2779
dc.identifier.urihttp://hdl.handle.net/10400.14/6722
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInternational Association for Food Protectionpor
dc.titleInterrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic aminespor
dc.typejournal article
dspace.entity.typePublication
person.familyNamePintado
person.familyNameGomes
person.familyNamePintado
person.familyNameMalcata
person.givenNameAna
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier162628
person.identifier456608
person.identifier.ciencia-id871B-4017-FC07
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-4931-708X
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id6602847645
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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