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

  • 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.

Abstract

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.

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Published
2011-01-08
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Original Articles
Keywords:
cheese, biogenic ammins, milk proteins, chromatography
Statistics
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How to Cite
Bavazzano, P., Boccetti, M., Cianti, L., Colzi, A., Leandri, A., Munaò, G., & Perico, A. (2011). PREVALENCE OF BYOGENES AMMINS IN SEASONED D.O.P. CHEESE TOSCANO PECORINO. Italian Journal of Food Safety, 1(1zero), 197-201. https://doi.org/10.4081/ijfs.2011.863