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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2001

Autores

Pinho, O (Autor) FCNAUP; Ferreira, IMPLVO (Autor) FFUP; Mendes, E (Autor) Outra; Oliveira, BM (Autor) FFUP; Ferreira, M (Autor) Outra

Revista

Título: Food Chemistry

Vol. 75 Nº 3

Páginas: 287-291

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 94 Citações

Scopus - 114 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5