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

International Dairy Journal

Volumn 21, Issue 5, 2011, Pages 373-376

  Rabie, M A ^a,b   Siliha, H I ^a   El Saidy, S M ^a   El Badawy, A A ^a   Xavier Malcata, F ^b,c  

^a Zagazig University   (Egypt)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY INSTITUTE OF MAIA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

BIOGENIC AMINES; DRY WEIGHT; TOTAL CONTENT;

IRRADIATION;

AMINES;

EID: 79952042087     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.009     Document Type: Article

References (15)

1. Ahn H.J., Kim J.H., Jo C., Lee C.H., Yun M.W. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation. Journal of Food Science 2002, 67:1370-1373.
2. Bardócz S. Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology 1995, 6:341-346.
3. Halász A., Barath A., Simon-Sarkadi L., Holzapfel W. Biogenic amines and their production by micro-organisms in food - review. Trends in Food Science and Technology 1994, 5:42-49.
4. Joosten H.M.L.J., Northolt M.D. Conditions allowing the formation of biogenic amines in cheese. 1. Decarboxylative properties of some non-starter bacteria. Netherlands Milk and Dairy Journal 1987, 41:259-280.
5. Kim J.H., Ahn H.J., Jo C., Park H.J., Chung Y.J., Byun M.W. Radiolysis of biogenic amines in model system by gamma irradiation. Food Control 2004, 15:405-408.
6. Kim J.H., Ahn H.J., Lee J.W., Park H.J., Ryu G.H., Kang I.J., Byun M.W. Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions. Food Chemistry 2005, 89:199-205.
7. Lee M., Sebranek J.G., Olson D.G., Dickson J.S. Irradiation and packaging of fresh meat and poultry. Journal of Food Protection 1996, 59:62-72.
8. Martelli A., Arlorio M., Tourn M.L. Determination of amines and precursor amino acids in gorgonzola cheese by ion pair HPLC without derivation. Rivista della Scienzia dei Alimenti 1993, 3:261-270.
9. Murano P.S. Quality of irradiated foods. Food Irradiation: A source book 1995, 63-88. Iowa State University Press, Ames, IA, USA. E.A. Murano (Ed.).
10. Ordonez A.I., Ibanez F.C., Torre P., Barcina Y. Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter. Journal of Food Protection 1997, 60:1371-1375.
11. Pinho O., Ferreira I.M.P.L.V.O., Mendes E., Oliveira B.M., Ferreira M. Effect of temperature on evolution of free amino acid and biogenic amines contents during storage of Azeitão cheese. Food Chemistry 2001, 75:287-291.
12. Schneller R., Good P., Jenny M. Influence of pasteurised milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening. Zeischtrif fur Lebensmittel Untersuchung- und Forschung A 1997, 204:265-272.
13. Seisa D., Osthoff G., Hugo C., Hugo A., Bothma C., Merwe J.V. The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of cheddar cheese. Radiation Physical Chemistry 2004, 69:419-431.
14. Spanjer M.C., van Roode B.A.S.W. Towards a regulatory limit for biogenic amines in fish, cheese and sauerkraut. De Ware(n)-Chemicus 1991, 21:139-167.
15. Spreer E. Technologie der Milchverarbeitung 1978, VEB Verlag, Leipzig, Germany.