František Buňka, Ludmila Zálešáková, Radka Flasarová, Vendula Pachlová,
Pavel Budinský, Leona Buňková
Food Sciences of Food Sciences
The aim of this study was to monitor of biogenic amines contents in commercial fermented products, especially various type of ripening cheeses and fermented meat products (15 cheese samples and nine dry fermented meat products obtained from Czech Republic, Slovak Republic, Poland, and Germany). Furthermore, the changes in samples during storage were also observed. The samples were stored at 6±1°C. The samples were taken the first day of storage and the last day of shelf-life. The biogenic amines content was determined using ion-exchange liquid chromatography with post-column derivatization and photometric detection. The content of biogenic amines increased during storage. The highest biogenic amines content at the end of storage was observed in Dutch-type cheeses and in Smear cheeses, in both the concentrations exceeded 1 000 mg.kg-1. Latter mentioned amount may have serious negative impact on consumer health. The lowest concentration of biogenic amines was detected in Blue cheese.
biogenic amines; cheese; fermented meat products; health risks