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首页> 外文期刊>International Dairy Journal >Effect of gamma-irradiation upon biogenic amine formation in blue cheese during storage
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Effect of gamma-irradiation upon biogenic amine formation in blue cheese during storage

机译：γ射线辐照对蓝纹奶酪储存过程中生物胺形成的影响

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摘要

The evolution in biogenic amine content of 12-day old Blue cheese, was monitored throughout storage at 5 degrees C, either non-irradiated or gamma-irradiated at 2, 4 or 6 kGy. On a dry weight (DW) basis, the total content of biogenic amines increased from 1023.4 to 2310.2 mg kg(DW)(-1) in non-irradiated cheeses within 90 d, but decreased from 976.7 to 431.5 mg kg(DW)(-1) after irradiation at 6 kGy. Tyramine was dominant; it accounted for 96.1% of the total in non-irradiated cheeses, and 92.8-94.3% in their irradiated counterparts by 90 d of storage. From 35.7 mg kg(DW)(-1) in 90 d non-irradiated cheese, histamine decreased to 29.0 mg kg(DW)(-1) following irradiation at 2 kGy, and was not detected at 4-6 kGy. In sensory terms, irradiated cheeses were fully comparable with non-irradiated ones, except at the highest level of irradiation and longest storage times. Irradiation thus proved effective and useful in controlling biogenic amine levels in Blue cheese during storage. (c) 2010 Elsevier Ltd. All rights reserved.
机译：在5°C下以2 k，4 kgy或6 kGy辐照或不使用γ辐照，对12天大的蓝纹奶酪中生物胺含量的变化进行了监测。以干重（DW）为基准，在90 d内非辐照奶酪中生物胺的总含量从1023.4增加到2310.2 mg kg（DW）（-1），但从976.7减少到431.5 mg kg（DW）（ -1）以6 kGy照射后。酪胺占主导。到存储90 d时，它占未辐照奶酪总量的96.1％，在辐照奶酪中占92.8-94.3％。组胺从90 d非辐照奶酪中的35.7 mg kg（DW）（-1）降至2 kGy辐照后降至29.0 mg kg（DW）（-1），而在4-6 kGy时未检测到。从感官上讲，辐照的奶酪与未辐照的奶酪完全可比，但辐照水平最高，保存时间最长。因此，在储存过程中，辐照被证明对控制蓝纹奶酪中的生物胺含量有效且有用。 （c）2010 Elsevier Ltd.保留所有权利。

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