Distribution of Biogenic Amines and Polyamines in Cheese

ABSTRACT Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened che...

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Bibliographic Details
Published inJournal of food science Vol. 68; no. 3; pp. 750 - 756
Main Authors Novella-Rodríguez, S., Veciana-Nogués, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.04.2003
Wiley Subscription Services, Inc
Subjects
biogenic amines
Cheese
Food science
Histamine
polyamines
spermine
tyramine
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Summary:ABSTRACT Biogenic amines and polyamines were measured in unripened cheese and 4 types of ripened cheese. The study included cheeses produced from both pasteurized and raw milks. All amines were lower in unripened than in ripened cheeses. The amine contents varied among different types of ripened cheese, within the same type of cheese, and also within the parts of cheeses. The main amines in ripened cheeses were tyramine, cadaverine, and putrescine. The highest concentration of tyramine was found in hard‐ripened raw‐milk cheeses, while blue cheese had the highest level of cadaverine. Unripened cheeses could be considered as well‐tolerated products for histamine‐ and tyramine‐sensitive individuals, whereas the wide variability in biogenic amines makes it difficult to generalize this consideration for all ripened cheeses.
Bibliography:istex:95D513B2B4E16C0BAE845E629E1CB087CD7A565F
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ArticleID:JFDS750
Part of this workwas presented at the COST 917 “Biologically Active Amines in Food” held in Prague, 3–6 June 1999. We thank the Comisión Interministerial de Ciencia y Tecnologí (CICYT‐ALI‐98‐0432) of the Ministerio de Educación y Ciencia (Spain) and the Direcció General de Recerca (SGR 1999‐00076) of the Generalitat de Catalunya for financial assistance in this study. The authors also thank Carine Gonzalez for her assistance with chemical analyses.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb08236.x