Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures o...

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Bibliographic Details
Main Authors: Tomáš Komprda, Kateřina Novická, Libor Kalhotka, Dana Smělá
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2005-10-01
Series:Czech Journal of Food Sciences
Subjects:
tyramine
polyamines
spoilage bacteria
food safety
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0006_biogenic-amine-content-in-sterilised-and-pasteurised-long-term-stored-processed-cheese.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0006_biogenic-amine-content-in-sterilised-and-pasteurised-long-term-stored-processed-cheese.php

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