1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Part of this paper was presented as a poster at the EHPRG'99 XXXVII Meeting of the European High Pressure Research Group. We thank the “Comisión Interministerial de Ciencia y Tecnología” (ALI98-0432-CO2-01) of the “Ministerio de Educación y Ciencia” (Spain) and the “Direcció General de Recerca”(SGR-1999-00076)of the “Generalitat de Catalunya” (Spain) for financial assistance in this study.
1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
Article first published online: 20 JUL 2006
DOI: 10.1111/j.1365-2621.2002.tb08842.x
Additional Information
How to Cite
Novella-Rodríguez, S., Veciana-Nogués, M.T., Trujillo-Mesa, A.J. and Vidal-Carou, M.C. (2002), Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks. Journal of Food Science, 67: 2940–2944. doi: 10.1111/j.1365-2621.2002.tb08842.x
Publication History
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020135 Submitted 2/27/02, Revised 4/09/02, Accepted 6/4/02, Received 6/4/02
- Abstract
- References
- Cited By
Keywords:
- biogenic amines;
- cheese;
- highpressure treatment;
- milk;
- high-performance liquid chromatographic
ABSTRACT: The formation of biogenic amines in goat cheese can be prevented through ensuring hygiene in raw materials and during manufacture, thereby avoiding potential decarboxylating microorganisms. High-pressure treatment may be used to inactivate microorganisms and is a potential alternative to pasteurization. This treatment could provoke higher proteolysis than pasteurization, leading to a higher availability of biogenic amine precursors. We compared the biogenic amine profile throughout the ripening of goat cheese made from pressurized milk with that obtained from pasteurized milk. Results indicate that the profile of biogenic amines is very similar for both cheeses. Tyramine was the prevailing amine in both cheeses, followed by cadaverine, putrescine, and histamine.
