PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO


https://doi.org/10.4081/ijfs.2011.863
Vol. 1 No. 1zero (2011)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
cheese, biogenic ammins, milk proteins, chromatography
Abstract Views: 582
PDF: 1095
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Authors

  • P. Bavazzano
    lucia.zoppi@pagepress.org
    Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
  • M. Boccetti Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
  • L. Cianti Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
  • A. Colzi Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
  • A. Leandri Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
  • G. Munaò Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
  • A. Perico Asl 10 di Firenze Dipartimento della Prevenzione, Italy.
Pecorino cheese is one of the “D.O.P.” products made in Tuscany. There are two types of pecorino cheese one of which undergoes a curing time period which is not less than four months. Considering this curing time period, processes are conceivable that could lead to the formation of amines such as free amino acids. The biogenic amines have unquestionable effects on health in particular histamine and tyramine, they are also important indicators of hygienic quality of the profile of the movement shortly after the curing time period and included in the shelf life period which the product is commercialized.

1.
Bavazzano P, Boccetti M, Cianti L, Colzi A, Leandri A, Munaò G, Perico A. PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Apr. 16];1(1zero):197-201. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.197

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