Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Abstract

The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg·kg -1 ) and tyramine (117-1 058 mg·kg -1), followed by putrescine (75-767 mg·kg -1) and histamine (74-411 mg·kg -1 ). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P  0.01), depending significantly on temperature (P  0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reaching 4 600 mg·kg −1 at the end of storage. The toxicologically critical value of 900 mg·kg −1 for the sum of histamine + tyramine + putrescine + cadaverine was reached 17 days later in the cheese stored at 5 °C compared to 20 °C. When stored at 5 °C, the samples retained adequate sensory characteristics for the entire safe storage time. The effects of storage conditions on BAs formation are relevant to reducing the risk associated with consumption of cheese high in BAs.

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

“…According to Pillonel et al (2003), emmental cheeses contain 8.6–403 mg kg −1 of tyramine. Much higher level of this amine was stated by Standarová et al (2010) in Olomouc cheeses (1058 mg kg −1 ) and by Fiechter et al (2013) in harzer cheese (516 mg kg −1 ). European Food Safety Authority (2011) reported that this amine content can reach, in fresh cheeses 48 mg kg −1 , in hard cheeses 65.5 mg kg −1 , and in acid-curd cheeses 55.3 mg kg −1 ; although much higher amounts were observed in some cheeses—in cheddar 910 mg kg −1 and 140 mg kg −1 in camembert.…”

“…According to Fiechter et al (2013), this amine is predominant in harzer cheese and can occur in quantity of 1268 mg kg −1 . Standarová et al (2010) described that Olomouc tvorogs also contained, among other amines, the highest level of cadaverine, up to 2413 mg kg −1 . According to European Food Safety Authority (2011), fresh cheeses can contain from 10.7 to 45 mg kg −1 of cadaverine and the hard cheeses from 47.8 to 83.5 mg kg −1 ; but in some kinds of hard cheeses, the amine level can reach as much as 3170 mg kg −1 .…”

“…The highest amount of putrescine was observed in harzer cheese, and then in emmental and the last was cheddar (Table 3). The subsequent amounts of putrescine in cheeses are presented in papers: Olomouc tvorogs—767 mg kg −1 , harzer cheese—802 mg kg −1 , fresh cheeses from 5.5 to 41.3 mg kg −1 , hard cheeses from 26.6 to 65.5 mg kg −1 , acid-curd cheeses—335 mg kg −1 , camembert 3.3 mg kg −1 , and gouda up to 112.9 mg kg −1 (Sawilska-Rautenstrauch et al 2010; Standarová et al 2010; European Food Safety Authority 2011; Fiechter et al 2013). …”

“…The results obtained by other researchers revealed that camembert cheese can contain at about 30 mg kg −1 of histamine, Olomouc cheeses 411 mg kg −1 at average, different hard type cheeses such as emmental and cheddar from 65 to 672 mg kg −1 , blue-veined cheeses even as much as 1850 mg kg −1 , and acid-curd cheeses at approximately 55 mg kg −1 (Pillonel et al 2003; Standarová et al 2010; European Food Safety Authority 2011). Histamine is present in cheeses in the smaller amount than cadaverine, tyramine, and putrescine (European Food Safety Authority 2011).…”

“…Histamine is present in cheeses in the smaller amount than cadaverine, tyramine, and putrescine (European Food Safety Authority 2011). The contents of spermidine, spermine, and 2-phenylethylamine in different cheeses types are on average: approximately 16 mg kg −1 ; 48 mg kg −1 , and 11 mg kg −1 , respectively (Standarová et al 2010; European Food Safety Authority 2011). …”