Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2014.0303
Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese
Antonela Marijan
; Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia
Petar Džaja
; Department of Forensic and State Veterinary Medicine, Veterinary Faculty University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
Tanja Bogdanović
; Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia
Ines Škoko
; Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia
Željko Cvetnić
; Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia
Vesna Dobranić
; Department of Hygiene, Technology and Food Safety, Veterinary Faculty University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
Nevijo Zdolec
; Department of Hygiene, Technology and Food Safety, Veterinary Faculty University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
Edin Šatrović
; Department of State and Forensic Veterinary Medicine, Veterinary Faculty Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo, Bosnia and Herzegovina
Krešimir Severin
; Department of Forensic and State Veterinary Medicine, Veterinary Faculty University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
Sažetak
Determining the levels of biogenic amines in cheese except that it has significance for determining the nutritional value and hygienic accuracy, cheese as food can be used as a parameter to evaluate the conditions of production and/or ripening of products, and particularly in the selection of bacterial cultures. The purpose of this paper was to determine the effect of the ripening process on the amount of biogenic amines in cheese. For this purpose were conducted physico-chemical analysis, determination of biogenic amines and microbiological analysis. During the process of ripening Livno cheese from three different batches was taken one cheese from prime day and 9th, 20th, 29th, 50th, 60th and 105th day. From each cheese two samples were taken, one from the middle and one from the cheese rind. During 105th day of ripening Livno cheese, the presence of triptamin, ß-feniletlamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine were determinated. The maximum total values of searched biogenic amines were found 105th day, in the middle 184.13 mg/kg and 76.26 mg/kg in the rind of cheese. With an indication that the largest share of value rep¬resent histamine with 43.9 % and tyramine with 38.2 % in the middle, respectively histamine with 31.6 % and tyramine with 31.5 % in the rind of cheese. The values of putrescine and spermine were in small ranges and they are not identified in all samples. The values of histamine and tyramine are almost a third more at 105th than 60th day. There was a significant difference between the middle and the rind of cheese in the values of biogenic amines. Correlation between biogenic amines and microorganisms has not been determined.
Ključne riječi
ripening cheese; biogenic amines; Livno cheese
Hrčak ID:
126247
URI
Datum izdavanja:
1.9.2014.
Posjeta: 2.102 *