The application of high-pressure treatment to accelerate cheese ripening may influence the occurrence and profile of biogenic amines. In some cases, high-pressure treatment could yield high amine content, whereas in others the amine concentrations were comparable with those in nontreated ones. Tyramine was the most affected amine. However, the influence of high pressure depended on the treatment applied. The highest amine concentrations were observed when 50 MPa for 72 h was applied, and in which, the content of tyramine was almost three times higher than in the untreated samples. On the contrary, when 400 MPa for 5 min or 400 MPa for 5 min plus 50 MPa for 72 h were applied contents of this amine were similar or lower than those found in control cheeses showing similar degrees of proteolysis. The higher proteolysis, induced by the pressurization treatments, was not correlated with the higher amine production.
- Biogenic amines
Novella-Rodríguez, S., Veciana-Nogués, M. T., Saldo, J., & Vidal-Carou, M. C. (2002). Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening. Journal of Agricultural and Food Chemistry, 50, 7288-7292. https://doi.org/10.1021/jf025665u