Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/94915
Author(s): | Pinho, O Ferreira, IMPLVO Mendes, E Oliveira, BM Ferreira, M |
Title: | Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese |
Issue Date: | 2001 |
Abstract: | A study on the evolution of free amino acids and biogenic amines in Azeitao cheese during 4 weeks at different temperatures of storage (4 and 25 degreesC) was performed. Free amino acids and biogenic amines were determined by RP-HPLC with visible detection, following extraction from the cheese and derivatization with dabsyl chloride. The method presented a linear relation between peak area and concentration from 2-200 mg/l. The detection limit value was less than 1.5 mg/l. The average repeatability was less than 4%. The major free amino acids were proline, valine, isoleucine and leucine and the major amines were tyramine, cadaverine and histamine. Room temperature (25 degreesC) promoted a significant increase of the contents of valine, leucine, tyramine and putrescine, expressed as g/kg of dry matter. These two free amino acids and two biogenic amines may serve as indicators of temperatures changes in ripened cheese. |
Subject: | Ciências da Saúde, Outras ciências agrárias Health sciences, Other Agrarian Sciences |
Scientific areas: | Ciências agrárias::Outras ciências agrárias Agrarian Sciences::Other Agrarian Sciences |
URI: | https://hdl.handle.net/10216/94915 |
Document Type: | Artigo em Revista Científica Internacional |
Rights: | restrictedAccess |
Appears in Collections: | FCNAUP - Artigo em Revista Científica Internacional FFUP - Artigo em Revista Científica Internacional |
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47155.pdf Restricted Access | 118.88 kB | Adobe PDF | Request a copy from the Author(s) |
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