Investigations on the formation and detection of some biogenic amines (histamine and tyramine) in white cheeses produced by different techniques

Abstract

The aim of this study was to investigate the effect of brine salt concentration and ripening time on the formation and the level of some biogenic amines in white cheeses produced by different techniques. Six groups of cheese samples were produced for this purpose and analysed by HPLC. The biogenic amines histamine and tyramine were not detected by the analysis performed on the 1st day of the ripening period in all cheese samples. The level of histamine and tyramine showed a regular increase from the beginning to the 90th day of the ripening period. The level of amines in high salt cheese generally showed a slight increase compared with low salt cheese throughout the ripening period. The highest amine formation occurred when using a low salt concentration, but increasing the brine salt concentration could not inhibit the formation of amines. The results of this study have shown that the levels of histamine and tyramine in cheeses were affected by techniques used in the production of cheeses.