Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

Abstract

Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep’s milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy farms were collected from local retail stores to evaluate BA content and its relationship with free amino acids (FAA) and composition. The following were determined for each sample: pH, water activity, composition (moisture, dry matter, NaCl, protein and fat content). FAA and BA, after extraction, were determined by HPLC-FL. The total BA content in Fiore Sardo PDO cheese samples was 127±87 mg 100 g-1, ranging between 6 and 366 mg 100 g-1. Tyramine showed the highest concentration (82±51 mg 100 g-1), followed by putrescine (21±26 mg 100 g-1). Moreover, cadaverine, histamine, β-phenylethylamine and tryptamine were detected at concentrations lower than 10 mg 100 g-1. Overall 54% of the samples analysed exceeded the threshold of 90 mg 100 g-1 for total BA content, posing a potential risk for consumers. BA, total FAA (2233±764 mg 100 g-1) and pH were positively correlated (P≤0.01) between themselves, whereas BA content was not correlated with aw, humidity and percentage of NaCl. The hierarchical cluster analysis results, considering 37 samples and 6 variables, detected four different groups. Samples with BA ≥200 mg 100 g-1 were distributed in two groups characterized by a higher proteolysis indicator levels (FAA, pH) but significantly different for aw, humidity and NaCl concentration. The results showed that high levels of BA were detectable in some samples of Fiore Sardo PDO cheese, suggesting that effective technological conditions at production should be adopted.

Safety assessment of traditional Plaisentif cheese

“…In the second year, they ranged between 0.3 and 18.4 ppm (mean value 4.5 ppm) for HIM, and between 0.4 and 8.5 ppm (mean value 2.8 ppm) for TYR. The quantity we found was within the levels considered safe for both BAs (Manca et al, 2020). Putrescine ranged between 0.2 and 25.0 ppm (5.8 ppm mean value) and between 0.4 and 7.2 ppm (2.4 ppm mean value), respectively.…”

“…In the second year, they ranged between 0.3 and 18.4 ppm (mean value 4.5 ppm) for HIM, and between 0.4 and 8.5 ppm (mean value 2.8 ppm) for TYR. The quantity we found was within the levels considered safe for both BAs (Manca et al ., 2020 ).…”

“…Overall, the total amount of Bas, ranged between 0.7 to 58 ppm (20.4 ppm mean value) in the first year, and from 2.3 to 21.4 ppm (10.9 ppm mean value) in the second year. Even in this case, as stated above for the two BAs separately, the total amount of BAs never reached the warning amount set for food (Manca et al ., 2020 ); this threshold may be precautionary and, as stressed by many authors, lacks in reliability given the few data available about food consumption (Combarros-Fuertes et al ., 2016 ; EFSA, 2011). This threshold was stated at 900 mg/kg, in absence of co-factors, and 100 mg/Kg if this consumption was associated to co-factors, such as pharmacological treatments with amine oxidase inhibiting substances, pathological status of gastrointestinal apparatus or alcohol (Manca et al ., 2020 ; Reinholds et al ., 2020 ).…”

“…Raw milk can be a source of pathogens in cheese and traditional cheese-making factories may not always provide good hygienic conditions during the process. For these reasons, the aim of this work, after a previous evaluation of the lactic cheese microbiota (Dalmasso et al , 2016 ), was to investigate the presence of pathogens in the microflora, quantifying the content of biogenic amines (BAs) and of two common mycotoxins (ochratoxin A and patulin) that could have contaminated the cheese during ripening (Manca et al , 2020 ; Kokkonen et al , 2007) in not strictly controlled conditions.…”

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

“…Furthermore, the increase in BA contents toward the end of the ripening period and the slowing down trend of the decrease in pH levels may be associated with proteolytic activity. In this context, (Gavina Manca et al, 2020) suggested a relationship between the amount of BA and pH values due to the effect of free amino acids resulted from proteolysis.…”