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

Chemické Zvesti
G BonczarL Staruch

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.

References

Jan 9, 2013·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Gregor FiechterHelmut K Mayer
Mar 3, 2015·Journal of Dairy Science·Lucía FuentesIrma Caro
Jun 11, 2016·Food Chemistry·Erhan Sulejmani, Ali A Hayaloglu
Jan 4, 2017·Journal of Dairy Science·F MasottiI De Noni
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Noreddine Benkerroum

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Citations

Oct 11, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Francesco EspositoTeresa Cirillo
Oct 16, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Karina DelgadoCarlos Conte-Junior

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Methods Mentioned

BETA
deamination

Software Mentioned

rennet
Statistica
Statsoft
curd

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