Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

摘要: Ripening cheeses belong to the risky product category due formation/presence of biogenic amines (BA) and polyamines (PA). Various ambient technological factors can affect content these toxicologically important substances in ripening cheeses. The aim study was assess safety a smear-ripened cheese with regard BA PA. determined produced two shapes (discs bars) during winter, spring, summer seasons, stored until age 66 days at 5 20 °C. Storage temperature, shape, age, season accounted on average for 46, 26, 15, 13 % explained variability content. Tyramine, cadaverine, putrescine increased (P < 0.001) storage by 13.5, 14.6, 9.7 mg.kg−1.day−1. Tyramine twice as high (P < 0.05) disc-shaped (834 mg.kg−1) compared bars (419 mg.kg−1). Average tyramine, 20 5 °C 1,332 353, 1,416 127, 784 255 mg.kg−1, respectively. Higher counts both lactic acid bacteria (8.22 vs. 7.63 log cfu g−1; P < 0.05) enterococci (6.33 6.02 log cfu g−1; were found comparison It concluded that high-risky consumers should store this type refrigerated temperature no longer than 2 weeks favor bar-shaped products.