Espinosa-Pesqueira Diana, Hernández-Herrero Maria Manuela, Roig-Sagués Artur X
CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
Foods. 2018 Aug 30;7(9):137. doi: 10.3390/foods7090137.
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
选取了西班牙制作的两种手工奶酪，一种由母羊的生乳制成，另一种由山羊的生乳制成，以评估在2℃下400兆帕的高静水压（HHP）处理10分钟对生物胺（BA）形成的影响。这些条件在成熟开始时（第5天之前；HHP1）施加，对于母羊乳奶酪，在第15天之后也施加（HHP15）。两种类型的奶酪中，BA的形成都受到HHP处理的极大影响。HHP1处理显著降低了成熟后BA的含量，在山羊乳奶酪中，酪胺和腐胺是受影响最大的BA，在母羊乳奶酪中，酪胺和尸胺是受影响最大的BA。HHP1样品中BA的减少可以通过微生物数量的显著减少来解释，尤其是在成熟开始时乳酸菌、肠球菌和肠杆菌组的数量。这些样品中的蛋白水解也受到影响，游离氨基酸的量减少。尽管母羊乳奶酪HHP15中的蛋白水解与对照样品相似，但观察到BA减少，可能是因为微生物数量减少所致。
