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Distribution of Biogenic Amines and Polyamines in Cheese

Novella‐Rodríguez, S., Veciana‐Nogués, M.T., Izquierdo‐Pulido, M., Vidal‐Carou, M.C.·2003·Journal of Food Science
DOI 10.1111/j.1365-2621.2003.tb08236.x
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Abstract

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.

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Cited by

Metadata

Authors
Novella‐Rodríguez, S., Veciana‐Nogués, M. T., Izquierdo‐Pulido, M., & Vidal‐Carou, M. C.
Venue
Journal of Food Science
Publisher
Wiley
Published
2003-04
Volume
68
Issue
3
Pages
750-756
ISSN
  • 0022-1147
  • 1750-3841
DOI
10.1111/j.1365-2621.2003.tb08236.x
Cited by
117
References
1
Language
en
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 1206 d)

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