Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Pinho, O (Author) FCNAUP; Ferreira, IMPLVO (Author) FFUP; Mendes, E (Author) Other; Oliveira, BM (Author) FFUP; Ferreira, M (Author) Other

Journal

Title: Food Chemistry

Vol. 75 No. 3

Pages: 287-291

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 94 Citations

Scopus - 113 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-000-SVV

DOI: 10.1016/s0308-8146(01)00109-1

Abstract (EN): A study on the evolution of free amino acids and biogenic amines in Azeitao cheese during 4 weeks at different temperatures of storage (4 and 25 degreesC) was performed. Free amino acids and biogenic amines were determined by RP-HPLC with visible detection, following extraction from the cheese and derivatization with dabsyl chloride. The method presented a linear relation between peak area and concentration from 2-200 mg/l. The detection limit value was less than 1.5 mg/l. The average repeatability was less than 4%. The major free amino acids were proline, valine, isoleucine and leucine and the major amines were tyramine, cadaverine and histamine. Room temperature (25 degreesC) promoted a significant increase of the contents of valine, leucine, tyramine and putrescine, expressed as g/kg of dry matter. These two free amino acids and two biogenic amines may serve as indicators of temperatures changes in ripened cheese.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5