BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA

  • N. Mascaro | lucia.zoppi@pagepress.org Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.
  • R. Stocchi Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.
  • M. Ricciutelli Dipartimento di Scienze Chimiche - Università di Camerino, Italy.
  • N. Cammertoni Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.
  • F Renzi Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.
  • S Cecchini Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.
  • A.R Loschi Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.
  • S Rea Dipartimento di Scienze Veterinarie - Università di Camerino, Italy.

Abstract

Formaggio di Fossa is an Italian traditional cheese of the Montefeltro area (Emilia Romagna and Marche regions) characterized by a particular step of ripening that is carried out into pits (infossamento) borne in the sandstone. Since the XIV century, the inhabitants were used to set food, especially cereals and cheese, into pits to preserve them during winter and to protect them from invaders. The aim of the present work is to study physical and chemical features of this product with particular reference to the presence of the most important biogenic amines ( -Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine), compared with a control cheese fully ripened in factory. Formaggio di Fossa showed higher values of Aw, pH, humidity, proteins, pH 4,6-soluble nitrogen (NCN) and water soluble nitrogen (NPN) and much lower amounts of fat. Much higher amounts of total biogenic amines were detected in Formaggio di Fossa than in control cheese, where their concentration was very low. Cadaverine, putrescine and tyramine were the most concentrated biogenic amines. Nevertheless, thyramine was present at levels suggested as compatible with GMPs. Histamine was detected at low amounts, far from potentially toxic levels.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.
Published
2010-06-13
Info
Issue
Section
Original Articles
Keywords:
Formaggio di Fossa, biogenic amines, chemical and physical features
Statistics
  • Abstract views: 841

  • PDF: 1321
How to Cite
Mascaro, N., Stocchi, R., Ricciutelli, M., Cammertoni, N., Renzi, F., Cecchini, S., Loschi, A., & Rea, S. (2010). BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA. Italian Journal of Food Safety, 1(8), 49-53. https://doi.org/10.4081/ijfs.2010.1037