Biogenic amines as an indicator of the safety of animal products
Marta Łach , Magdalena Rzepka , Surówka Barbara , Grzegorz Fiutak , Krzysztof Surówka
AbstractThe objective of this work was to determine the level of biogenic amines in selected cheeses originating in Poland. An attempt was also made to investigate how the level of these compounds is affected by microbial contamination and protein composition of the tested products. The analysed products contained biogenic amines at various levels which, to a large extent depended on the microflora present in them and degree of milk proteins proteolysis. Cadaverine was found in all products, the amine present in the highest concentration was putrescine, whereas histamine was only detected in one cheese, and its level should be considered moderate.
|Publication size in sheets||0.55|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and contaminants in foodstuffs 2019, 2019, Slovenská chemická knižnica FCHPT STU, ISBN 978-80-8208-010-3, 265 p.|
|Keywords in English||food safety, cheese, biogenic amines, histamine|
|Finansowanie||This Research was financed by the Ministry of Science and Higher Education of the Republic of Poland|
|Oświadczenie||M. Łach, M. Rzepka - brak afiliacji do jednostki|
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