Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses |
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| Institution: | 1. Departamento de Química Analítica y Tecnología de Alimentos. Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Camilo José Cela, s/n, 13071 Ciudad Real, Spain;2. Fundación Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación, 1, 02006, Albacete, Spain;1. Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland;2. Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090, Lublin, Poland;3. Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland;1. Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy;2. Department of Food Science and Technology, University of Murcia, Campus de Espinardo, Murcia, Spain |
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| Abstract: | The free amino acid composition and biogenic amine content were analysed in pasteurised goat milk cheeses produced in different regions in Spain. These goat cheeses are made with pasteurised milk to which a mesophilic starter culture is added; they are enzymatically coagulated, uncooked, pressed cheeses. They have a firm texture with a slight but typical goat milk aroma and flavour. The total free amino acids varied markedly among the samples, ranging from 1400 to 28,000 mg kg?1 DM (dry matter). Of the 20 amino acids analysed, the most abundant were leucine, proline, valine, glutamic acid, lysine, glutamine, ornithine and γ-aminobutyric acid, which accounted for over 60% of the total free amino acids. The goat milk cheeses presented low concentrations of biogenic amines, the most abundant being tyramine and/or histamine, with values ranging from 4.2 to 50.7 and from 10.2 to 60.5 mg kg?1 DM, respectively. Total biogenic amine content ranged between 26.4 mg kg?1 DM and 175.1 mg kg?1 DM, and was always below the level that is considered dangerous for humans. Therefore, taking into consideration the concentrations of BAs, these goat milk cheeses, produced under good hygienic conditions, can be considered safe for consumers. |
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| Keywords: | Goat’s milk cheese Spanish regional cheese Free amino acids Biogenic amines Food safety Histamine Tyramine Putrescine Cadaverine Food analysis Food composition |
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