Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Standarová, E.; Borkovcová, I.; Dušková, Marta; Přidalová, H.; Dračková, M.; Vorlová, L.

doi:10.17221/965-cjfs

Cited by 8 publications

(5 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The appearances of the mutilations around the bullet wounds or points of impact were consistent with those described where different animals were hunted for human consumption [31]. The type and severity of mutilation determines the distribution and the number of microorganisms at that particular site [32,33].…”

Section: Discussionsupporting

confidence: 68%

“…= 0.7). Considering killing methods and treatments, the mean results obtained from AD and AC were within the VPN 15 limit of 5.7 logas prescribed by the South African Veterinary Procedure Notice (VPN 15) on microbial limits in game raw meat standards used for export purposes [31]. One sample AD from the helicopter was above 5.7 log(log 6.1) but reduced to log 4.4 AC.…”

Section: Total Plate Countmentioning

confidence: 57%

See 1 more Smart Citation

The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (Aepyceros melampus) Carcasses

Nkosi

Bekker

Gouws

et al. 2022

Microbiology Research

View full text Add to dashboard Cite

Meat contamination by microorganisms could occur during numerous processes linked to game meat animal slaughter. These contaminants could pose a risk to product quality and consumer health. Contamination often occurs around the wound caused by shooting. Animal slaughter plants are given a responsibility to identify, evaluate and control the occurrence of hazards in their processing plant. To improve this control plan, the effectiveness of lactic (LA) and acetic acids (AA) for reducing the microbiological load directly around the wound was investigated. After killing by means of an aerial (helicopter) shotgun (n = 12) firing lead pellets and land-based rifle bullet shots (n = 36), samples of the flesh directly around the wounds of impala (Aepyceros melampus) were taken immediately after dressing (AD) before any treatment was conducted. Thereafter, at the step where carcasses are typically washed with potable water, the flesh directly around the wound was subjected to a wash with either ≈5 mL potable water (T1), 5% LA solution (T2) or 5% AA solution (T3) and then chilled overnight. Samples of the flesh directly around the wounds were also taken after chilling (AC). The aim of the study was to determine the effectiveness of each organic acid in reducing the microbiological load (total plate count; E. coli; coliforms and Salmonella) present in the flesh directly around the wounds of impala carcasses. The study found that shotgun pellets caused less body damage with fewer microorganisms recorded compared to samples from rifle-killed carcasses. LA reduced the occurrence of Salmonella during slaughter. The results of the other microorganisms revealed inconclusive outcomes on whether the application of water, 5% LA or 5% AA was effective in the reduction of the microbial organisms on the flesh directly around the wounds.

show abstract

Section: Discussionsupporting

confidence: 68%

Section: Total Plate Countmentioning

confidence: 57%

The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (Aepyceros melampus) Carcasses

Nkosi

Bekker

Gouws

et al. 2022

Microbiology Research

View full text Add to dashboard Cite

show abstract

“…Tryptamine content in these cheeses was low or tryptamine was not detected at all. Low, up to 5.9 mg.kg -1 , or undetectable amounts of tryptamine were also found by Standarová et al (2009), however in the Niva cheese taken from the Czech distribution network. Samková, Dadáková and Pelikánová (2013) found at the end of BBD of the same type of cheese tryptamine at 5.3 mg.kg -1 , after two more weeks of storage, the content of 5 mg.kg -1 , which is more compared to our results.…”

Section: Figurementioning

confidence: 90%

Biogenic amines in smear ripened cheeses

Franke¹,

Cwiková²

2019

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability of substrate, temperature and storage period, water activity, salt concentration, and the hygiene of the manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine and spermine were detected in smear ripened cheeses stored in different temperature regimes. The highest (p < 0.05) total BA content was found when storing the cheeses at the end of BBD (best before date) after 35 days in storage regime (A) or (C). During storage in regime (B), the total BA content (p < 0.05) after 49 days of storage was higher than on the production date (B/0). During storage, the tyramine content in regime (B) did not change (p > 0.05), while in the temperature regimes (A) and (C), the highest levels of tyramine and putrescine content were recorded in cheeses at the end of BBD after 35 days ripening. The content of polyamines in cheeses was higher (p < 0.05) at the end of storage than at the beginning, in all temperature regimes.

show abstract

“…In previous studies on matured cheeses, tyramine has been highlighted as the most frequent of the biogenic amines [ 33 , 34 , 35 ]. Similarly, in this study, tyramine was detected in six of the eight analyzed samples at the end of shelf life, while histamine was detected only in three of eight cheese samples.…”

Section: Discussionmentioning

confidence: 99%

Histamine and Tyramine in Chihuahua Cheeses during Shelf Life: Association with the Presence of tdc and hdc Genes

et al. 2023

View full text Add to dashboard Cite

Cheese is a product of animal origin with a high nutritional value, and it is one of the most consumed dairy foods in Mexico. In addition, Chihuahua cheese is the most consumed matured cheese in Mexico. In the production process of Chihuahua cheese, maturation is carried out by adding acid lactic microorganisms, mainly of the Lactococcus genus and, in some cases, also the Streptococcus and Lactobacillus genus. As part of the metabolism of fermenting microorganisms, biogenic amines can develop in matured foods, which result from the activity of amino decarboxylase enzymes. In cheeses, histamine and tyramine are the main amines that are formed, and the consumption of these represents a great risk to the health of consumers. In this work, the presence of biogenic amines (histamine and tyramine) was determined by HPLC at different times of the shelf life of Chihuahua cheeses. In addition, the presence of genes hdc and tdc that code for the enzymes responsible for the synthesis of these compounds (histidine and tyrosine decarboxylase, or HDC and TDC) was determined by molecular techniques. A significant correlation was observed between the presence of both histamine and tyramine at the end of shelf life with the presence of genes that code for the enzymes responsible for their synthesis.

show abstract

Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

Cited by 8 publications

References 5 publications

The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (Aepyceros melampus) Carcasses

The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (Aepyceros melampus) Carcasses

Biogenic amines in smear ripened cheeses

Histamine and Tyramine in Chihuahua Cheeses during Shelf Life: Association with the Presence of tdc and hdc Genes

Contact Info

Product

Resources

About