The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses
| Autor: | Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, L Staruch, Genowefa Bonczar, Maria Walczycka, Iwona Duda |
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| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Original Paper Cadaverine Hydrolyzed protein Toxicity Biogenic amines General Chemical Engineering Acid-curd cheese Rennet-curd cheese food and beverages 04 agricultural and veterinary sciences General Chemistry Tyramine 040401 food science Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology chemistry Biogenic amine Fried cheese Materials Chemistry Putrescine Rennet Food science |
| Zdroj: | Chemicke Zvesti |
| ISSN: | 1336-9075 2585-7290 |
| DOI: | 10.1007/s11696-018-0490-y |
| Popis: | The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria-fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant. |
| Databáze: | OpenAIRE |
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