The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses |
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| Authors: | G Bonczar M Filipczak-Fiutak A Pluta-Kubica I Duda M Walczycka L Staruch |
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| Institution: | 1.Department of Animal Products Technology, Faculty of Food Technology,University of Agriculture in Krakow,Krakow,Poland;2.Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology,University of Agriculture in Krakow,Krakow,Poland;3.Department of Gastronomy and Food Consumption, Faculty of Food Technology,University of Agriculture in Krakow,Krakow,Poland;4.Department of Food Science and Technology, Faculty of Chemical and Food Technology,Slovak University of Technology in Bratislava,Bratislava,Slovakia |
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| Abstract: | The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant. |
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