BIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”


Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
Abstract Views: 22648
PDF: 940
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

  • F. Forzale Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti, Università di Pisa, Italy.
  • M. Giorgi Dipartimento di Clinica Veterinaria, Università di Pisa., Italy.
  • F. Pedonese Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti, Università di Pisa, Italy.
  • R. Nuvoloni Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti, Università di Pisa, Italy.
  • C. D’Ascenzi Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti, Università di Pisa, Italy.
  • S. Rindi Dipartimento di Patologia Animale, Profilassi ed Igiene degli Alimenti, Università di Pisa, Italy.
Biogenic amines (BAs) can be naturally present in several foods. They are mainly produced in large amounts by amino acid decarboxylases activity of bacteria. The BAs content has been associated to the quality of raw material and to fermentation or spoilage processes. The aim of the present study was to asses the content of BAs (single and total value) in the core and in the external part of a Tuscan traditional pecorino cheese. Sixteen “Pecorino del Parco di Migliarino-San Rossore” cheeses belonging to same batch were tested during ripening time, up to 5 months. BAs content was analyzed by an HPLC-UV method. The BAs content was significantly higher in the core than in the external part. Tyramine was the amine most frequently detected and largely quantized, followed by putrescine, histamine and cadaverine.

1.
Forzale F, Giorgi M, Pedonese F, Nuvoloni R, D’Ascenzi C, Rindi S. BIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Mar. 29];1(1zero):149-53. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.149

Downloads

Download data is not yet available.

Citations