EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-06-27 DOI:10.55251/jmbfs.10000

Silvia Jakabová, J. Árvay, L. Benešová, P. Zajác, Jozef Čapla, J. Čurlej, J. Golian

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引用次数: 0

Abstract

Goat cheese and sheep cheese can offer a range of unique flavors and potential health benefits, making them popular choices among cheese lovers. Both types of cheese contain biogenic amines, which are naturally present in many types of food. The purpose of this study was to assess the levels of the seven most commonly occurring biogenic amines in semi-hard and hard goat and sheep cheeses intended for the Slovak market. The HPLC-DAD method with pre-column derivatization using dansylchloride was employed for the analysis of the hard and semi-hard cheese samples. The presence of biogenic amines was confirmed in all cheese samples, with total levels ranging from 14.4 mg.kg-1 to 1322 mg.kg-1. The most abundant compounds found in the samples were tyramine and tryptamine, followed by 2-phenylethylamine and spermine. Histamine was present in 54.5% of the samples, but its concentration did not exceed 68.7 mg.kg-1. Statistically significant differences in the levels of individual biogenic amines were observed between goat and sheep cheeses, except for spermidine and spermine.

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斯洛伐克原产山羊和绵羊奶酪中生物胺的评价

山羊奶酪和绵羊奶酪可以提供一系列独特的口味和潜在的健康益处，使它们成为奶酪爱好者的热门选择。这两种奶酪都含有生物胺，这种物质自然存在于许多食物中。本研究的目的是评估斯洛伐克市场上半硬和硬山羊和绵羊奶酪中七种最常见的生物胺的含量。采用柱前衍生化丹氯胺的HPLC-DAD法对硬质和半硬质奶酪样品进行分析。在所有奶酪样品中都证实了生物胺的存在，总含量从14.4毫克不等。Kg-1到1322毫克Kg-1。在样品中发现的最丰富的化合物是酪胺和色胺，其次是2-苯乙胺和精胺。54.5%的样品中存在组胺，但其浓度不超过68.7 mg.kg-1。在山羊奶酪和绵羊奶酪之间，除了亚精胺和精胺外，个别生物胺的水平在统计上有显著差异。

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来源期刊

Journal of microbiology, biotechnology and food sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.90

自引率

0.00%

发文量

156

审稿时长

8 weeks

期刊介绍： The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.