Histamine Production in Low-Salt Cheddar Cheese

1991 ◽  
Vol 54 (11) ◽  
pp. 852-860 ◽  
Author(s):  
JAYNE E. STRATTON ◽  
ROBERT W. HUTKINS ◽  
STEVE L. TAYLOR
Keyword(s):  
Low Temperature ◽  
Trichloroacetic Acid ◽  
Phosphotungstic Acid ◽  
Cheddar Cheese ◽  
Ripening Period ◽  
Histamine Production ◽  
Low Salt ◽  
Histamine Formation ◽  
Low Levels ◽  
Control Milk

To assess the potential for histamine production in low-salt Cheddar cheese, pasteurized milk was inoculated with Lactobacillus buchneri St2A at levels of 102, 103, and 104 microorganisms per ml of milk. One additional vat was uninoculated and served as a control. Milk was then manufactured into low-salt (0.40%) Cheddar cheese. After 180 d of aging at 7°C, levels of L. buchneri St2A had increased approximately 100-fold in the inoculated cheese. Proteolysis, expressed as μmoles free glycine per g cheese, increased from 40 to 150 (trichloroacetic acid soluble) and from 25 to 130 (phosphotungstic acid soluble) during the ripening period. Histamine levels, however, remained low in the inoculated cheeses (<5 mg/100 g), suggesting that the potential for histamine formation may be minimal in low-salt Cheddar cheese. It was concluded that the relatively low levels of proteolysis and low temperature of storage were primarily responsible for inhibiting histamine production.

20. Pasteurised Milk for Cheddar Cheese Making. II: The Mineral Content of Cheddar Cheese

1931 ◽  
Vol 2 (2) ◽  
pp. 176-178 ◽  
Author(s):  
George M. Moir
Keyword(s):  
Mineral Content ◽  
Cheddar Cheese ◽  
Ripening Period ◽  
Cheese Making

The preceding investigation left a little doubt as to the effect produced by pasteurisation of clean milk upon the flavour of the mature cheese. For although the cheese made from milk, flash-pasteurised at 165° F., appeared to develop a desirable flavour more rapidly than the raw control throughout the greater part of the ripening period, yet at the end this was spoilt by a very slight bitterness.

Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)

1996 ◽  
Vol 59 (2) ◽  
pp. 167-174 ◽  
Author(s):  
EMILIO I. LÓPEZ-SABATER ◽  
JOSÉ J. RODRÍGUEZ-JEREZ ◽  
MANUELA HERNÁDEZ-HERRERO ◽  
ARTUR X. ROIG-SAGUÉS ◽  
MARIA T. MORA-VENTURA
Keyword(s):  
European Union ◽  
Shelf Life ◽  
Sensory Quality ◽  
Health Hazard ◽  
Human Consumption ◽  
The European Union ◽  
Histamine Production ◽  
Histamine Formation ◽  
Hazard Levels ◽  
The U.S

Histamine production was studied during controlled tunafish decomposition at 0, 8, and 20°C. The influence of the location of the anatomic section on the amount of histamine formed and the incidence of histidine decarboxylating bacteria were also considered. By the time of sensory rejection, histamine levels in tunafish sections stored at 0 and 20°C were still below the hazard levels and the allowable levels established by both the U.S. Food and Drug Administration (FDA) and the European Union. Toxic amounts were only formed after the tunafish was considered organoleptically unsuitable for human consumption. However, at 8°C, levels of histamine between 100 and 200 mg/l00 g of fish were found before tuna reached the rejection point. Hence, physical appearance was not a good criterion for estimating the shelf life and especially the histamine-related health hazard when tuna was stored at 8°C, a common temperature in many home refrigerators.

scholarly journals The influence of difference temperature against the rate of embryonic development and larval abnormality of Cantik Grouper (Epinephelus sp.)

2019 ◽  
Vol 2 (1) ◽  
pp. 16
Author(s):  
Aprisianus Julkarman Simbolon ◽  
Ganjar Adhywirawan Sutarjo ◽  
Hariyadi Hariyadi
Keyword(s):  
Low Temperature ◽  
Embryonic Development ◽  
Incubation Temperature ◽  
Temperature Treatment ◽  
Optimum Temperature ◽  
Long Time ◽  
Epinephelus Fuscoguttatus ◽  
Low Levels ◽  
Difference Temperature ◽  
F 31

Cantikgrouper is the hybridization results grouper or cross-breeding between Epinephelus fuscoguttatus as a female and Epinephelus microdon as a male. The main barriers faced in the development of this commodity is still low levels of spawning up to seeding grouper. Based on the background, this study aimed to investigate optimum temperature observations against the rate of embryonic development Epinephelus sp.larvae. This study used the results of artificial spawning eggs.The fertilized eggs were incubated on six pieces of the container temperature treatment;each treatment there was repeated three times.The incubation temperature was kept on (A) 21-22°C; (B) 23-24°C; (C) 25-26°C; (D) 27-28°C; (E) 29-30°C; (F) 31-32°C. Results showed that eggswere incubated at a temperature of 21-22 ℃ embryonic development to a halt in the blastula, and temperature 23-24°C stalled on phasemyomere embryos. The low-temperature incubation period lasts a long time. Temperature 25-26°C needed 18 hours 6 minutes by 8.33% abnormality rate. Temperature 27-28°C needed 16 hours to hatch witha degree of abnormality of 7.6%. Temperature 29-30°C needed 15 hours 1 minute for the hatch tothe degree of abnormality of 5.33%. The 31-32°C temperature needed 14 hours 6 minutes to hatch witha degree of abnormality of 17.3%. The limits of tolerance for the incubation of the eggs ofcantik grouper (Epinephelusspp.) were 26-32°C.The best temperature of each treatment were obtained at a temperature of 29-30°C. Based on our results, it concluded that the changing temperature affected how long eggs could hatch.

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening

1975 ◽  
Vol 42 (2) ◽  
pp. 313-326 ◽  
Author(s):  
H.-E. Pettersson ◽  
G. Sjöström
Keyword(s):  
Heat Treatment ◽  
Adverse Effect ◽  
Trichloroacetic Acid ◽  
Detrimental Effect ◽  
Phosphotungstic Acid ◽  
Cheese Making ◽  
Cheese Ripening ◽  
Constant Ph ◽  
Cheese Curd ◽  
Number Of Cells

SummaryA method is outlined for accelerating ripening in Swedish semihard cheese by increasing the number of lactic starter bacteria present in the cheese without impairing characteristic texture and flavour. In addition to the normal starter inoculum, suitable lactic starter bacteria whose lactic-acid-producing activity had been greatly reduced by previous sublethal heat treatment, were added to the cheesemilk. When suspensions of streptococci and lactobacilli cultivated at a constant pH were heated at 59 and 69°C respectively acid production was retarded by 5–10 h, which was found to be sufficient for the cheese-making. Proteolysis was lowered only 10–30% by these heating temperatures. Bacterial cell suspensions, prepared by the methods outlined and added to the cheesemilk, were incorporated in cheese curd to extents depending on the amount added and the type of starter. The number in the final cheese could be increased to a maximum of 4–5 times that of control cheese. No adverse effect of the extra starter bacteria on pH, fat content and water content of cheeses 24-h old was observed. Proteolysis, measured as the increase in trichloroacetic acid and phosphotungstic acid (PTA)-soluble N, increased with increasing number of cells in the cheese. Organoleptic judgements showed a positive correlation (r= 0·81) between taste and PTA-soluble N, which in turn was influenced by the number of cells in the final cheeses.

Changes in Fumitory Achenes During Low Temperature After-Ripening

Weed Science ◽  
1973 ◽  
Vol 21 (4) ◽  
pp. 310-313 ◽  
Author(s):  
Larry S. Jeffery ◽  
John D. Nalewaja
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Low Temperature ◽  
Ethyl Alcohol ◽  
Longitudinal Section ◽  
Soluble Carbohydrates ◽  
Ripening Period ◽  
Embryo Size ◽  
Moist Sand ◽  
Fumaria Officinalis

Fumitory (Fumaria officinalisL.) achenes were after-ripened in moist sand at 4 C for 0, 15, 30, 45, and 60 days. Embryo size in longitudinal section increased 14 times during after-ripening. The percentage of ether soluble lipids and their fatty acids remained constant during the entire after-ripening period. Soluble carbohydrates were the highest at the 45-day period of after-ripening when embryo growth was rapid. The concentration of 70% ethyl alcohol soluble amino acids increased gradually over the first 45 days of after-ripening and decreased over the last 15 days as embryo growth became more rapid.

Fate of Aflatoxin M1 in Cheddar Cheese and in Process Cheese Spread

1982 ◽  
Vol 45 (6) ◽  
pp. 549-552 ◽  
Author(s):  
ROBERT E. BRACKETT ◽  
ELMER H. MARTH
Keyword(s):  
Analytical Method ◽  
Cheddar Cheese ◽  
Aflatoxin M1 ◽  
Processing Conditions ◽  
Ripening Period ◽  
Process Cheese

Four batches of stirred-curd Cheddar cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. This cheese was analyzed for aflatoxin M1 content at intervals while the cheese ripened for about 1 year. Levels of aflatoxin M1 detected in cheese started low, increased and then leveled off for the remainder of the ripening period. This cheese was used to make process cheese spread. The spread appeared to contain as much or more aflatoxin M1 as the cheese from which it was made. The aflatoxin M1 content of cheese spread appeared to increase, and then return to near original levels during storage at 7°C. Contaminated Cheddar cheese was treated with heat (90°C for 20 min), emulsifying salt (5% Na2HPO4) or both to determine the influence of processing conditions on aflatoxin M1. Samples treated with emulsifying salt or heat showed an increase in aflatoxin M1 content but not as much as when samples were treated with both. The apparent increased in aflatoxin M1 content in natural cheese and in process cheese spread may be associated with greater recovery of toxin by the analytical method as cheese ripens or is treated to make the process cheese spread.

Decomposition and Histamine Content in Mahimahi (Coryphaena Hippurus)

1990 ◽  
Vol 53 (3) ◽  
pp. 217-222 ◽  
Author(s):  
JOHN D. BARANOWSKI ◽  
HILMER A. FRANK ◽  
PATRICIA A. BRUST ◽  
MALIN CHONGSIRIWATANA ◽  
RANGA J. PREMARATNE
Keyword(s):  
Frozen Storage ◽  
Histamine Level ◽  
Appreciable Effect ◽  
Heat Transfer Medium ◽  
Coryphaena Hippurus ◽  
Histamine Production ◽  
Spoilage Bacteria ◽  
Histamine Formation ◽  
Efficient Heat Transfer ◽  
Incubation Temperatures

Decomposition and histamine formation were studied with fresh mahimahi (Coryphaena hippurus) incubated in seawater at 0, 10, 21, and 32°C. The rates of decomposition (loss of quality) and histamine formation both increased at warmer incubation temperatures. Spoilage bacteria were primarily psychrotrophic at 0 and 10°C, while mesophilic bacteria predominated at 21 and 32°C. An increase in pH of the loin tissue was correlated slightly with the histamine level. The correlation between histamine level and loss of quality, however, was high. Also there was a strong correlation between odor of the fillet and histamine production during spoilage. Prior frozen storage at −20°C inhibited the rate of subsequent histamine formation, but did not affect the extent of quality loss. Loss of histamine during cooking (baking or steaming) had no appreciable effect on the residual histamine level of spoiled fish. Seawater was a much more efficient heat transfer medium than air during incubation. The rates of histamine formation and loss of quality were significantly greater in seawater than in air at the same temperature.

scholarly journals Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1524
Author(s):  
Taito Kobayashi ◽  
Kei Kumakura ◽  
Asaka Takahashi ◽  
Hiroki Matsuoka
Keyword(s):  
Low Temperature ◽  
High Performance ◽  
Ph Control ◽  
Low Ph ◽  
Short Term ◽  
Low Salinity ◽  
Radish Root ◽  
Low Salt ◽  
Related Compounds ◽  
Citrate Phosphate

This study was performed to clarify the enhancement of the 4-methylthio-3-butenyl isothiocyanate induced yellowing of salted radish root (takuan-zuke) by low pH during short-term salt-aging at low temperature and low salinity. We used two different methods to prepare the dehydrated daikon prior to salt-aging: air-drying outdoors (hoshi takuan-zuke) or salting with a stone press (shio-oshi takuan-zuke). Low salt-aging at low temperature was carried out under pH control with citrate-phosphate buffer. The yellowing of both types of takuan-zuke was accelerated below pH 5, and the color of air-dried takuan-zuke was deeper than that of salt-pressed takuan-zuke. To elucidate this phenomenon, several previously reported yellowing-related compounds were analyzed by high-performance liquid chromatography. The result showed that the production of the primary pigment, 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan, was low compared with that in previous reports. Therefore, we suggest that an unknown pigment was generated through a previously unreported pathway.

Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese

1988 ◽  
Vol 55 (4) ◽  
pp. 597-602 ◽  
Author(s):  
Lydia Bautista ◽  
Rohan G. Kroll
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Enterococcus Faecalis ◽  
Enzyme System ◽  
Cheddar Cheese ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Ripening Period ◽  
Gram Positive Bacteria

SummaryEffects of the addition of a proteinase (Neutrase 1–5S) and a peptidase (aminopeptidase DP-102) as agents for accelerating the ripening of Cheddar cheese on the survival of some non-starter bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coliand aSalmonellasp.) were studied throughout a 4-month ripening period. The enzymes were found to have no significant effect on the survival of the Gram-positive bacteria but some significant effects were observed, at some stages of the ripening period, with the Gram-negative bacteria in that lower levels were recovered from cheeses treated with the enzyme system.

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