Can the Contents of Biogenic Amines in Olomoucké Tvaruzky Cheeses Be Risky for Consumers?

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F25%3A43910768" target="_blank" >RIV/60076658:12220/25:43910768 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/3/456" target="_blank" >https://www.mdpi.com/2304-8158/14/3/456</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14030456" target="_blank" >10.3390/foods14030456</a>

Result language

angličtina

Original language name

Can the Contents of Biogenic Amines in Olomoucké Tvaruzky Cheeses Be Risky for Consumers?

Original language description

Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomouck &amp; eacute; tvar &amp; uring;&amp; zcaron;ky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1-3%). The total BA contents negatively correlated with weight (r = -0.6374; p &lt; 0.001) and positively with specific surface area (r = +0.4349; p &lt; 0.001). A negligible positive correlation coefficient was found between the total BAs and pH (r = +0.1303). A low negative correlation was also found between the total BAs and salt content (r = -0.1328). Compared to previous studies, the total average BA contents were considerably low. In conclusion, this type of cheese does not represent a serious problem for most consumers.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

—

e-ISSN

2304-8158

Volume of the periodical

14

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

nestránkováno

UT code for WoS article

001420177500001

EID of the result in the Scopus database

2-s2.0-85217661782