Biogenic amines pattern in ras cheese during ripening period

Abstract EN

Biogenic amines are formed in ras cheese (Egyptian hard cheese) during ripening process, as a result of degradation of proteins through proteolysis.

Therefore, biogenic amines pattern in ras cheese were studied during ripening at room temperature 22-25oC for 90 days using HPLC.

Three batches of Ras cheese were manufactured using Egyptian conventional method.

From each batch, samples were collected at 1, 7, 14, 21, 30, 60 and 90 days after cheese manufacture.

The obtained results indicated that the levels of biogenic amines increased during ripening periods at room temperature.

Histamine increased gradually by time from 3.27±0.27 mg/100g at the 1st day of manufacturing until reach to 15.0± 0.53 mg /100g at 90th day of manufacturing.

Regarding tyramine, increased gradually by time from 5.83± 0.35 mg/100 g at 1st day of manufacturing until reach to 20.27± 0.35 mg/100 g at 90th day of ripening.

Cadaverine increase gradually from 1.40± 0.21 mg/100g at 1st day of manufacturing until reach to 7.70± 0.43 mg/100 g at 90th day of ripening.

Putrescine increase gradually by time from 2.03± 0.33 mg/100 g at 1st day of manufacturing until reach to 9.80± 0.38 mg/100 g at 90th day of manufacturing.

Tryptamine failed to be detected in ras cheese during ripening.

It is concluded that, biogenic amine formation increased during ripening period.

Therefore, to protect cheese from being contaminated with amine producing bacteria and to safeguard consumers health from biogenic amines poisoning, factors that enhance biogenic amines formation should be minimized during cheese processing.-