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

  • F. Forzale | lucia.zoppi@pagepress.org 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.

Abstract

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.

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Published
2011-01-08
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Original Articles
Keywords:
biogenic amines, food safety, traditional cheeses, “Pecorino del Parco di Migliarino-San Rossore”, ripening time
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How to Cite
Forzale, F., Giorgi, M., Pedonese, F., Nuvoloni, R., D’Ascenzi, C., & Rindi, S. (2011). BIOGENIC AMINE CONTENT IN “PECORINO DEL PARCO DI MIGLIARINO - SAN ROSSORE”. Italian Journal of Food Safety, 1(1zero), 149-153. https://doi.org/10.4081/ijfs.2011.854