TY - JOUR
T1 - Effect of gamma-irradiation upon biogenic amine formation in blue cheese during storage
AU - Malcata, Francisco Xavier
AU - Rabie, Mohamed
PY - 2011/1/1
Y1 - 2011/1/1
N2 - The evolution in biogenic amine content of 12-day old Blue cheese, was monitored throughout storage at 5 degrees C, either non-irradiated or gamma-irradiated at 2, 4 or 6 kGy. On a dry weight (DW) basis, the total content of biogenic amines increased from 1023.4 to 2310.2 mg kg(DW)(-1) in non-irradiated cheeses within 90 d, but decreased from 976.7 to 431.5 mg kg(DW)(-1) after irradiation at 6 kGy. Tyramine was dominant; it accounted for 96.1% of the total in non-irradiated cheeses, and 92.8-94.3% in their irradiated counterparts by 90 d of storage. From 35.7 mg kg(DW)(-1) in 90 d non-irradiated cheese, histamine decreased to 29.0 mg kg(DW)(-1) following irradiation at 2 kGy, and was not detected at 4-6 kGy. In sensory terms, irradiated cheeses were fully comparable with non-irradiated ones, except at the highest level of irradiation and longest storage times. Irradiation thus proved effective and useful in controlling biogenic amine levels in Blue cheese during storage.
AB - The evolution in biogenic amine content of 12-day old Blue cheese, was monitored throughout storage at 5 degrees C, either non-irradiated or gamma-irradiated at 2, 4 or 6 kGy. On a dry weight (DW) basis, the total content of biogenic amines increased from 1023.4 to 2310.2 mg kg(DW)(-1) in non-irradiated cheeses within 90 d, but decreased from 976.7 to 431.5 mg kg(DW)(-1) after irradiation at 6 kGy. Tyramine was dominant; it accounted for 96.1% of the total in non-irradiated cheeses, and 92.8-94.3% in their irradiated counterparts by 90 d of storage. From 35.7 mg kg(DW)(-1) in 90 d non-irradiated cheese, histamine decreased to 29.0 mg kg(DW)(-1) following irradiation at 2 kGy, and was not detected at 4-6 kGy. In sensory terms, irradiated cheeses were fully comparable with non-irradiated ones, except at the highest level of irradiation and longest storage times. Irradiation thus proved effective and useful in controlling biogenic amine levels in Blue cheese during storage.
KW - TEMPERATURE
KW - MILK
KW - FOOD
U2 - 10.1016/j.idairyj.2010.11.009
DO - 10.1016/j.idairyj.2010.11.009
M3 - Article
SN - 0958-6946
VL - 21
SP - 373
EP - 376
JO - International Dairy Journal
JF - International Dairy Journal
IS - 5
ER -