Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening

Authors

SONG Xue-mei, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China; Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070, China
QIU Ting, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China; Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070, China
LIU Yu-ying, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China
ZYANG Yan, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China; Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070, China
ZHANG Wei-bing, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China; Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070, ChinaFollow

Corresponding Author(s)

张卫兵（1974—），男，甘肃农业大学教授，硕士研究生导师，博士。E-mail：zhangwb@gsau.edu.cn

Abstract

Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety. Methods: The hard cheese made from yak milk refrigerated for 24, 48 and 72 hours was taken as the research object, and the biogenic amines in cheese during ripening were determined by high performance liquid chromatography. Results: During the ripening period from 0 to 6 months, the content of biogenic amine in hard cheese made from different refrigerated yak milk showed an increasing trend. When the cold storage time of yak milk was extended from 24 h to 72 h, total biogenic amines, 2-phenylethylamine, cadaverine, tyramine and putrescine in cheese also increased in turn. The biogenic amines in the cheese made from raw milk refrigerated for 72 hours after ripening for 4 months were significantly higher than those in the other two groups of cheese. The contents of total biogenic amines and tyramine yak milk hard cheese matured for 6 months were （212.94±8.03） mg/kg and （81.04±3.92） mg/kg respectively. Conclusion: With the prolongation of the cold storage time of raw milk and the ripening time of cheese, the biogenic amine content in cheese increased. However, when the cold storage time of raw milk was less than 72 h, the biogenic amine content in its cheese was lower than the content recommended by scholars.

Publication Date

6-9-2023

First Page

109

Last Page

114

DOI

10.13652/j.spjx.1003.5788.2022.80755

Recommended Citation

Xue-mei, SONG; Ting, QIU; Yu-ying, LIU; Yan, ZYANG; and Wei-bing, ZHANG (2023) "Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening," Food and Machinery: Vol. 39: Iss. 5, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2022.80755
Available at: https://www.ifoodmm.cn/journal/vol39/iss5/18

References

[1] NALAZEK-RUDNICKA K, KUBICA P, WASIK A K. Discrepancies in determination of biogenic amines in beer samples by reversed phase and hydrophilic interaction liquid chromatography coupled with tandem mass spectrometry[J]. Microchemical Journal, 2020, 159: 1-9.
[2] FEDDEM V, MAZZUCO H, FONSECA F N, et al. A review on biogenic amines in food and feed: Toxicological aspects, impact on health and control measures[J]. Animal Production Science, 2019, 59（4）: 608-618.
[3] INNOCENTE N, D'AGOSTIN P. Formation of biogenic amines in a typical semihard Italian cheese[J]. Journal of Food Protection, 2002, 65（9）: 1 498-1 501.
[4] HALSZ A, BARTH , SIMON-SARKADIB L, et al. Biogenic amines and their production by microorganisms in food[J]. Trends in Food Science and Technology, 1994, 5（2）: 42-49.
[5] LINARES D M, MARTIN M, LADERO V, et al. Biogenic amines in dairy products[J]. Critical Reviews in Food Science & Nutrition, 2011, 51（7）: 691-703.
[6] ELSANHOTY R M, MAHROUS H, GHANAIMY G A. Chemical, microbial counts and evaluation of biogenic amines during the ripening of egyptian soft domiati cheese made from raw and pasteurized buffaloes milk[J]. International Journal of Dairy Science, 2009, 4（2）: 80-90.
[7] NOVELLA-RODRIGUEZ S, VECIANA-NOGUE'S M T, ROIG-SAGUE'S A X, et al. Comparison of biogenic amine profile in cheeses manufactured from fresh and stored （4 ℃,48 hours） raw Goat's milk[J]. Journal of Food Protection, 2004, 67（1）: 110-116.
[8] MANKAI M, BOULARES M, BENMOUSSA O, et al. The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda-type cheese during ripening[J]. International Journal of Dairy Technology, 2012, 65（2）: 250-259.
[9] 苟萌, 胡婕, 张彤彤, 等. Illumina MiSeq高通量测序技术研究原料乳冷藏过程中微生物群落演替规律[J]. 中国食品学报, 2021, 21（7）: 313-319. GOU M, HU J, ZHANG T T, et al. The succession of microbial community in raw milk during cold storage by Illumina MiSeq high-throughput sequencing[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21（7）: 313-319.
[10] BOUCHAIR K B, ABEDS S E, VANNINI L, et al. The phylogeny of psychrotrophic bacteria isolated from refrigerated raw cow milk collected in an arid area of algeria[J]. Moscow University Biological Sciences Bulletin, 2021, 76（3）: 90-95.
[11] POVEDA J M, MOLINA G M, GMEZ-ALONSO S. Variability of biogenicamine and free amino acid concentrations in regionally producedgoat milk cheeses[J]. Journal of Food Composition and Analysis, 2016, 51: 85-92.
[12] 代安娜, 杨具田, 丁波, 等. 牦牛乳组分及功能特性研究进展[J]. 动物营养学报, 2022, 34（6）: 3 443-3 453. DAI A N,YANG J T, DING B, et al. Research progress on components and functional characteristics of yak milk[J]. Chinese Journal of Animal Nutrition, 2022, 34（6）: 3 443-3 453.
[13] 宋雪梅, 马安娜, 刘炫妍, 等. 不同冷藏时间牦牛乳中细菌群落结构和理化性质比较[J]. 现代食品科技, 2022, 38（7）: 1-8. SONG X M, MA A N, LIU X Y, et al. Comparison of bacterial communities and physicochemical properties in yak milk with different cold storage durations[J].Modern Food Science and Technology, 2022, 38（7）: 1-8.
[14] 杨静, 梁琪, 宋雪梅, 等. 牦牛酥油贮藏期间脂肪酸和健康评估指数变化[J]. 食品与发酵工业, 2022, 48（4）: 39-46, 55. YANG J, LIANG Q, SONG X M, et al. Changes of fatty acids and health assessment index of yak ghee during storage[J]. Food and Fermentation Industries, 2022, 48（4）: 39-46, 55.
[15] 邱婷, 张忠明, 张卫兵, 等. 原料乳冷藏时间对牦牛乳硬质干酪理化指标的影响[J]. 食品发酵与工业, 2022, 46（2）: 146-151. QIU T, ZHANG Z M, ZHANG W B, et al. Effects of cold storage time of raw milk on physical and chemical indexes of yak milk hard cheese[J]. Food and Fermentation Industries, 2022, 46（2）: 146-151.
[16] 刘兴龙, 甘伯中, 李帆, 等. 白牦牛乳硬质干酪加工工艺技术研究[J]. 食品科学, 2009, 30（14）: 94-98. LIU X L, GAN B Z, LI F, et al. Processing technology of hard cheese from milk of white yak[J]. Food Science, 2009, 30（14）: 94-98.
[17] INNOCENTE N, BIASUTTI M, PADOVESE M, et al. Determination of biogenic amines in cheese using HPLC technique and directderivatization of acid extract[J]. Food Chemistry, 2007, 101（3）: 1 285-1 289.
[18] MORET S, CONTE L S. High-Performance liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristic[J]. Journal of Chromatography A, 1996, 729（1/2）: 363-369.
[19] 王媛媛. 冷藏原料乳品质变化过程中微生物与乳代谢物关系探究[D]. 银川: 宁夏大学, 2021: 13-14. WANG Y Y. Research on the relationship between microorganisms and milk metabolites during the quality change of refrigerated raw milk[D]. Yinchuan: Ningxia University, 2021: 13-14.
[20] PALUDETTI L F, JORDAN K N, KELLY A L, et al. Evaluating the effect of storage conditions on milk microbiological quality and composition[J]. Irish Journal of Agricultural and Food Research, 2018, 57（1）: 52-62.
[21] YAMAZI A K, MOREIRA T S, CAVICCHIOLI V Q, et al. Long cold storage influences the microbiological quality of raw goat milk[J]. Small Ruminant Research, 2013, 113（1）: 205-210.
[22] QUIGLEY L, O'SULLIVAN O, STANTON C, et al. The complex microbiota of raw milk[J]. FEMS Microbiology Reviews, 2013, 37（5）: 664-698.
[23] TILOCCA B, COSTANZO N, MORITTU V M, et al. Milk microbiota: Characterization methods and role in cheese production[J]. Journal of Proteomics, 2020, 210: 103534.
[24] BUNKOVA L, BUNKA F, MANTLOVA G, et al. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese[J]. Food Microbiology, 2010, 27（7）: 880-888.
[25] LAGIOIA F, RIZZOTTI L, ROSSI F, et al. Identification of a tyrosine decarboxylase gene （tdcA） in Streptococcus thermophilus 1TT45 and analysis of its expression and tyramine production in milk[J]. Applied & Environmental Microbiology, 2011, 77（3）: 1 140-1 144.
[26] SANTANA DE E H W, LUIZ L L, SILVA PASQUIM DA P, et al. Psychrotrophic microorganisms in raw milk and the cheese quality[J]. Research, Society and Development, 2020, 9（9）: 1-22.
[27] CEMPRKOV R, MIKULOV M, TRVNCEK J. Counts of psychrotrophic lipolytic bacteria in cow's raw milk samples from the aspect of technological quality[J]. Journal of Agrobiology, 2009, 26 （2）: 113-121.
[28] BUEHNER K P, ANAND S, DKIRA G D, et al. Prevalence of thermoduric bacteria and spores on 10 Midwest dairy farms[J]. Journal of Dairy Science, 2014, 97（11）: 6 777-6 784.
[29] JUNIOR J C R, BELOTI V, MASSI F P, et al. Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk[J]. Semina: Ciencias Agrarias, 2017, 38（1）: 267-272.
[30] DELGADO S, RACHIDC T, FERNNDEZ E, et al. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing[J]. Food Microbiology, 2013, 36（1）: 103-111.
[31] GALGANO F, SUZZI G, FAVATI F, et al. Biogenic amines during ripening in 'Semicotto Caprino' cheese: Role of enterococci[J]. International Journal of Food Science & Technology, 2001, 36（2）: 153-160.
[32] LI J, REN F, GU H, et al. Safety evaluation in vitro of Enterococcusdurans from Tibetan traditional fermented yak milk[J]. The Journal of Microbiology, 2011, 49（5）: 721-728.
[33] 宋国顺, 张炎, 袁润泽, 等. 不同NaCl添加量对牦牛乳硬质干酪成熟过程中生物胺产生的影响[J]. 食品科学, 2022, 43（22）: 34-42. SONG G S, ZHANG Y, YUAN R Z, et al. The effect of different NaCl additions on the production of biogenic amines of yak milk hard cheese during the maturation[J]. Food Science, 2022, 43（22）: 34-42.
[34] LASRIVAS DE B, MARCOBAL A, CARRASCOSA A, et al. PCR detection of food borne bacteria producing the biogenic amines histamine, tyramine, putrescine and cadaverine[J]. Journal of Food Protection, 2006, 69（10）: 2 509-2 514.
[35] MIELMANN A, HUGO C J, JOOSTE P J. the potential ofchryseobacterium species to produce biogenic amines[J]. Journal of Food Safety, 2011, 31（1）: 75-80.
[36] TEN BRINK B, DAMINK C, JOOSTEN H, et al. Occurrence and formation of biologically active amines in foods[J]. International Journal of Food Microbiology, 1990, 11（1）: 73-84.
[37] SPANJER M C, VAN ROODE B A S W. Towards a regulatory limit forbiogenic amines in fish, cheese and sauerkraut[J]. DeWare Chemicus, 1991, 21: 139-167.
[38] CHANDER H, BATISH V K, BABU S, et al. Factors affecting amine production by a selected strain of Lactobacillus bulgaricus[J]. Journal of Food Science, 1989, 54（4）: 940-942.
[39] NOUT M J R. Fermented foods and food safety[J]. Food Research International, 1994, 27（3）: 291-298.