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High hydrostatic pressure as a tool to reduce formation of biogenic amines in artisanal spanish cheeses
Espinosa Pesqueira, Diana Maricela (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Hernández Herrero, María Manuela (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Roig Sagués, Artur Xavier, dir. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Data: 2018
Resum: Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 ◦C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
Drets: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original. Creative Commons
Llengua: Anglès
Document: Article ; recerca ; Versió publicada
Matèria: Biogenic amines ; Cheese ; High hydrostatic pressure
Publicat a: Foods, Vol. 7 (2018) , p. 1-16, ISSN 2304-8158

DOI: 10.3390/foods7090137
PMID: 30200217

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