Effect of gamma-irradiation upon biogenic amine formation in blue cheese during storage

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

Rabie, MA (Autor) Outra; Siliha, HI (Autor) Outra; El Saidy, SM (Autor) Outra; El Badawy, AA (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: International Dairy Journal

Vol. 21 Nº 3

Páginas: 373-376

ISSN: 0958-6946

Editora: Elsevier

Indexação

ISI Web of Knowledge - 14 Citações

Scopus - 20 Citações

Outras Informações

ID Authenticus: P-002-S9K

DOI: 10.1016/j.idairyj.2010.11.009

Abstract (EN): 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4