scholarly journals High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 137 ◽  
Author(s):  
Diana Espinosa-Pesqueira ◽  
Maria Hernández-Herrero ◽  
Artur Roig-Sagués
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
Biogenic Amines ◽  
High Hydrostatic Pressure ◽  
Free Amino ◽  
Raw Milk ◽  
The Other ◽  
Microbial Counts ◽  
Control Samples ◽  
Made In

Two artisanal varieties of cheese made in Spain, one made of ewes’ raw milk and the other of goats’ raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes’ milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats’ milk cheeses and tyramine and cadaverine in ewes’ milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes’ milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.

Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing

2010 ◽  
Vol 58 (2) ◽  
pp. 1208-1213 ◽  
Author(s):  
Shigeaki Ueno ◽  
Toru Shigematsu ◽  
Takae Watanabe ◽  
Kanako Nakajima ◽  
Mina Murakami ◽  
...  
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aminobutyric Acid ◽  
High Hydrostatic Pressure Processing

Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation

2005 ◽  
Vol 72 (3) ◽  
pp. 287-295 ◽  
Author(s):  
Pilar Gaya ◽  
Carmen Sánchez ◽  
Manuel Nuñez ◽  
Estrella Fernández-García
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Hydrophobic Peptides ◽  
Manchego Cheese ◽  
Hydrophilic Peptide ◽  
Raw Milk Cheese ◽  
Made In

Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.

scholarly journals Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 246-250 ◽  
Author(s):  
Andrea Nieto ◽  
Maria Jose Grande Burgos ◽  
Antonio Galvez ◽  
Ruben Pérez Pulido
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Storage Period ◽  
Pressure Treatment ◽  
Microbial Counts ◽  
High Hydrostatic Pressure Treatment ◽  
Refrigeration Storage ◽  
Control Samples

Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 10<sup>5</sup> CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.

scholarly journals Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 350
Author(s):  
Luisa Pellegrino ◽  
Johannes A. Hogenboom ◽  
Veronica Rosi ◽  
Paolo D’Incecco
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Milk ◽  
Manufacturing Processes ◽  
Food Authenticity ◽  
Promising Tool ◽  
Production Area ◽  
The Mean ◽  
Raw Milk Cheese

The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Food Control ◽  
2021 ◽  
Vol 120 ◽  
pp. 107497 ◽  
Author(s):  
D. Sylvain Dabadé ◽  
Liesbeth Jacxsens ◽  
Lisa Miclotte ◽  
Emmanuel Abatih ◽  
Frank Devlieghere ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Microbiological Quality

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

Pasteurisation of raw milk by high hydrostatic pressure

2007 ◽  
Vol 36 (4) ◽  
pp. 471-481
Author(s):  
Á. Koncz ◽  
L. Mészáros ◽  
J. Farkas ◽  
K. Pásztor-Huszár ◽  
R. Helt ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Raw Milk
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