73-3 |
Bioactive amines as quality control criteria for cheese used for grated cheese production |
M. B. A. GLÓRIA1, E. F. Pimentel, R. S. Dias, and M. R. R. Cunha. (1) Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, R. Zialh Correa Araujo 416 B. Ouro Preto, Belo Horizonte, 31310-450, Brazil According to Brazilian legislation, grated cheese is the product obtained from grating, shredding or grinding and partial dehydration of one or more - up to four - types of cheese. The moisture content of the product must not exceed 20 g/100 g and sorbic acid can be used at levels of 1 g/kg. Additives allowed in the manufacture of cheese can also be present at levels in accordance to legislation (e.g., sodium nitrate £ 50 mg/kg). Microbiological parameters included in the legislation are coliforms at 45°C, Salmonella and coagulase positive Staphylococcus. Recently, studies in our laboratory indicated very high amine amine levels in grated cheese. The objective of this study was to evaluate the quality and the source of amines in grated cheese commercialized in Belo Horizonte, MG, Brazil. Samples (18 brands, 5 samples of each) were analyzed for moisture content, water activity, levels of sorbic acid, nitrates and amines and for microbiological parameters. Moisture content ranged from 10.16 to 28.40 g/100 g and water activity from 0.579 to 0.839. 56% and 17% of the samples exceeded the levels of sorbic acid and nitrate, respectively. No viable cell of microorganisms was found. The presence of 10 amines was detected. Histamine and tyramine were present at levels capable of causing intoxication in 50 and 44% of the samples, respectively. Therefore, these samples would not be safe for consumption. Based on the fact that histamine and tyramine are heat resistant microbial metabolites and that no viable microorganism was found, the source of amines would be the cheese used in the production of grated cheese. Therefore, we propose the determination of histamine and tyramine in cheese to be used as raw material for grated cheese production. If levels of either amine are above 5 mg/100 g, it should not be used.
Session 73, Dairy Foods: Probiotics and bioactive components in milk
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