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Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets.
Kandasamy, Sujatha; Yoo, Jayeon; Yun, Jeonghee; Kang, Han Byul; Seol, Kuk-Hwan; Ham, Jun-Sang.
Afiliação
  • Kandasamy S; Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Yoo J; Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Yun J; Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kang HB; Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Seol KH; Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Ham JS; Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Metabolites ; 11(1)2021 Jan 04.
Article em En | MEDLINE | ID: mdl-33406794
ABSTRACT
To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: Metabolites Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: Metabolites Ano de publicação: 2021 Tipo de documento: Article