Aminas biogênicas em queijos artesanais
TL;DR: A revisão da literatura sobre aminas biogênicas and queijos artesanais, suas generalidades e inter-relações, a partir de consulta a 36 trabalhos, incluindo artigos publicados in revistas indexadas, teses e dissertaçóes, was conducted as discussed by the authors .
read more
Abstract: O presente trabalho teve como objetivo realizar uma revisão da literatura sobre aminas biogênicas e queijos artesanais, suas generalidades e inter-relações, a partir de consulta a 36 trabalhos, incluindo artigos publicados em revistas indexadas, teses e dissertações. A literatura aponta as aminas biogênicas como compostos orgânicos nitrogenados básicos, formados principalmente por descarboxilação de aminoácidos. Estas aminas estão presentes em alimentos, especialmente em queijos artesanais com períodos longos de maturação, e ocasionalmente, podem acumular-se em concentrações elevadas. O consumo de alimentos contendo altos teores destas aminas pode ter consequências toxicológicas. Embora não exista legislação específica sobre a quantidade máxima permitida de aminas em queijos, mensurar a presença e o acúmulo destes compostos é de grande importância, a fim de embasar a criação de padrões regulatórios específicos para este produto
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
References
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
TL;DR: Despite the agreeable and in some cases standard features of traditional raw milk cheeses, mesophilic lactobacilli should not be considered simply as NSLAB because a number of pros may strengthen their use as secondary/adjunct starters with the potential to better control and improve cheese ripening.
192
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
Bruna A. Kamimura,Marciane Magnani,Winnie Alencar Luciano,Fernanda B. Campagnollo,Tatiana Colombo Pimentel,Verônica O. Alvarenga,Beatriz O. Pelegrino,Adriano G. Cruz,Adriano G. Cruz,Anderson S. Sant'Ana +9 more
TL;DR: The reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.
106
High content of biogenic amines in Pecorino cheeses.
Maria Schirone,Rosanna Tofalo,Giuseppe Fasoli,Giorgia Perpetuini,Aldo Corsetti,Anna Chiara Manetta,Aurora Ciarrocchi,Giovanna Suzzi +7 more
TL;DR: The qPCR method resulted to be very useful to understand the role of autochthonous Pecorino cheese microbiota on BA accumulation in many different products, since the ability of microorganisms to decarboxylate aminoacids is highly variable being in most cases strain-specific.
73
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions
TL;DR: This review aims to explore control measures to prevent the access of histamine-producing microbiota to raw materials, as well as the formation of Histamine in dairy products, such as a careful selection of starter cultures lacking the ability to produce histamine, or the implementation of effective food processing technologies to reduce histamine -producing microbiota.
66
Determination of Biogenic Amines in Herby Cheese
TL;DR: In this article, the biogenic amines and organic acids content, microbiological, and chemical properties of Herby cheese were determined on 30 samples obtained from retail markets in East Anatolia Region, Turkey.
61