engleski

Influence of ripening process on amount certain biogenic amines in Livno cheese

Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. In cheese, they can be created during production, ripening and storage process. The most common biogenic amines in cheese are putrescine, cadaverine, histamine, tyramine, spermine and spermidine. Determining the levels of biogenic amines in cheese is significant not only in determining the nutritional value and hygienic accuracy, but because the cheese can also 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 aim of this study 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 of Livno cheese, one cheese was taken from three different batches, starting on a prime day and after 9, 20, 29, 50, 60 and 105 days, respectfully. Two samples were taken from each cheese, one from the middle and the other from the cheese rind. During the 105 days of ripening process in Livno cheese we determined the presence of ß-feniletlamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine. The maximum total values of searched biogenic amines were found on the 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 represent 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 were not identified in all samples. The values of histamine and tyramine were almost three times higher on the 105th day than on the 60th day. In our research, we found that there is a significant difference betwen the middle and the rind of cheese in the values of biogenic amines. Correlation between biogenic amines and microorganisms has not been determined. If we consider that according to Ordinance on microbiological criteria for food (Official Gazette 74/2008) in fish, the maximum allowable limit for histamine is 100 mg/kg, our values are negligible because the amount of histamine in fish is an indicator of freshness but that is not the case in cheese. Since the amount of biogenic amines in our research was by one third lower on the 60th day than it was at the end of the research, it is not necessary to extend the ripening process until the 105th day if the produce does not lose the characteristic which are specific for Livno Cheese.

Livno cheese; biogenic amines

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