Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cheese Sampling
2.2. Chemical Analysis
2.2.1. Chemicals and Standards
2.2.2. Determination of BA and PA
Sample Extraction for Amine Analysis
The Chromatographic Conditions
Calculation and Method Parameters
2.2.3. Determination of Physical–Chemical Properties
Surface and Specific Surface Area Calculation
Determination of pH Value in Cheeses
Determination of NaCl Content
2.3. Statistical Analysis
3. Results and Discussion
3.1. The Contents of BAs and PAs in OT Samples Depending on Batch, Year, and Storage Time
3.2. The Relationships Between BA Contents and Selected Chemical–Physical Properties of OT Samples
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Shape | Physical Characteristics of One Piece | Number of Samplings | Number of Analysed Samples * | ||||
---|---|---|---|---|---|---|---|
Weight (g) | Surface Area (mm2) | Specific Surface Area (mm2/g) | 2011 | 2013 | 2019 | ||
Rings | 29.9 ± 0.9 | 6645 ± 314 | 222 ± 9 | 6 | 10 | 10 | 10 |
Cylinders | 30.6 ± 0.7 | 5334 ± 436 | 174 ± 12 | 4 | 10 | 5 | 5 |
Discs–small | 18.9 ± 0.4 | 4599 ± 188 | 243 ± 11 | 4 | 5 | 10 | 5 |
Discs–large | 27.2 ± 1.2 | 6082 ± 323 | 224 ± 12 | 3 | 5 | 10 | 0 |
Total | - | - | - | 17 | 30 | 35 | 20 |
PUT | CAD | HIM | TYM | SPD | SPM | |
---|---|---|---|---|---|---|
LOD (mg/kg) | 0.33 | 0.45 | 0.75 | 0.80 | 0.44 | 0.46 |
LOQ (mg/kg) | 1.00 | 1.50 | 2.50 | 2.50 | 1.50 | 1.50 |
RSD (%) | 3.48 | 3.21 | 3.44 | 4.39 | 4.57 | 4.08 |
Recovery (%) | 88 | 90 | 87 | 91 | 88 | 85 |
Batch Shape (Month/Year) | PUT | CAD | HIM | TYM | SPD | SPM | BA4 | PA2 | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | ||
Rings 1 (June/2011) | 6.02 ab | 2.68 | 8.79 a | 5.69 | 14.7 e | 2.75 | 18.6 ab | 2.50 | 2.15 bc | 0.54 | 3.79 abc | 0.87 | 48.1 ab | 12.0 | 5.94 bcd | 1.32 | |
Rings 2 (November/2011) | 1.43 a | 0.54 | 5.63 a | 3.64 | 3.90 ab | 1.03 | 15.5 a | 2.87 | 1.69 ab | 0.20 | 1.81 a | 0.25 | 26.5 a | 6.66 | 3.50 ab | 0.39 | |
Rings 3 (March/2013) | 2.64 a | 1.42 | 1.66 a | 0.36 | 36.2 f | 2.54 | 5.30 a | 2.08 | 5.20 g | 0.82 | 7.17 ef | 1.07 | 45.8 ab | 4.74 | 12.4 fg | 1.02 | |
Rings 4 (May/2013) | 2.04 a | 0.38 | 1.89 a | 0.52 | 41.3 g | 4.83 | 13.3 a | 10.6 | 9.76 i | 1.39 | 5.32 cde | 0.70 | 58.6 abc | 14.4 | 15.1 hi | 1.84 | |
Rings 5 (April/2019) | 1.31 a | 0.40 | 2.82 a | 1.10 | 1.51 a | 0.64 | 33.7 bc | 26.2 | 3.36 de | 0.48 | 3.99 abc | 1.40 | 39.3 ab | 27.9 | 7.35 cd | 1.41 | |
Rings 6 (November/2019) | 4.19 a | 4.12 | 10.5 a | 12.2 | 15.3 e | 5.05 | 39.1 cd | 20.4 | 1.80 ab | 0.23 | 11.4 g | 3.47 | 69.1 bcd | 38.3 | 13.2 gh | 3.49 | |
Cylinders 1 (October/2011) | 8.45 ab | 2.02 | 3.51 a | 1.17 | 8.75 bc | 1.82 | 50.8 def | 9.69 | 0.95 a | 0.17 | 2.43 ab | 0.53 | 71.5 bcde | 13.8 | 3.38 a | 0.67 | |
Cylinders 2 (November/2011) | 21.6 c | 4.96 | 69.6 d | 21.3 | 4.44 abc | 0.79 | 8.85 a | 2.90 | 1.61 ab | 0.60 | 3.24 abc | 0.69 | 104 ef | 26.9 | 4.85 abc | 1.04 | |
Cylinders 3 (May/2013) | 21.1 c | 4.36 | 35.7 c | 8.29 | 57.1 h | 3.29 | 57.6 ef | 4.76 | 4.23 efg | 0.45 | 6.77 def | 0.84 | 171 g | 15.7 | 11.0 fg | 1.06 | |
Cylinders 4 (November/2019) | 3.45 a | 1.17 | 7.76 a | 1.94 | 13.9 de | 3.78 | 16.9 ab | 3.47 | 1.57 ab | 0.28 | 14.5 h | 3.76 | 42.1 ab | 10.1 | 16.1 i | 3.88 | |
Discs–small 1 (October/2011) | 36.8 d | 5.03 | 128 e | 27.7 | 41.2 g | 5.22 | 36.1 cd | 4.12 | 1.16 ab | 0.23 | 3.18 abc | 0.50 | 242 h | 33.8 | 4.35 ab | 0.67 | |
Discs–small 2 (March/2013) | 21.1 c | 3.53 | 28.5 bc | 5.89 | 4.63 abc | 0.59 | 64.6 f | 11.7 | 3.87 def | 0.61 | 4.49 bcd | 0.85 | 119 f | 21.2 | 8.36 de | 1.01 | |
Discs–small 3 (April/2013) | 2.39 a | 0.38 | 3.46 a | 0.99 | 54.1 h | 5.36 | 37.0 cd | 6.42 | 4.48 fg | 0.55 | 7.95 f | 1.67 | 97.0 def | 9.92 | 12.4 fg | 1.61 | |
Discs–small 4 (November/2019) | 21.0 c | 15.7 | 16.5 ab | 5.76 | 17.5 e | 3.78 | 53.0 def | 18.3 | 2.04 bc | 0.30 | 8.43 f | 1.20 | 108 f | 41.7 | 10.5 ef | 1.44 | |
Discs–large 1 (November/2011) | 11.9 b | 6.48 | 26.3 bc | 14.6 | 9.35 cd | 1.84 | 41.3 cde | 9.19 | 1.30 ab | 0.58 | 2.95 ab | 0.86 | 88.8 cdef | 31.1 | 4.26 ab | 1.42 | |
Discs–large 2 (March/2013) | 4.16 a | 0.79 | 8.88 a | 4.21 | 3.05 a | 0.97 | 8.64 a | 5.04 | 3.00 cd | 0.68 | 7.87 f | 2.32 | 24.7 a | 6.71 | 10.9 efg | 1.86 | |
Discs–large 3 (May/2013) | 2.13 a | 0.41 | 2.16 a | 0.42 | 38.9 fg | 2.26 | 3.17 a | 0.57 | 8.13 h | 1.66 | 7.81 f | 1.32 | 46.4 ab | 2.37 | 15.9 i | 2.16 | |
The effect of (%; p-value) | Year | 8 *** | 18 *** | 30 *** | 2 *** | 56 *** | 50 *** | 4 *** | 63 *** | ||||||||
Batch | 75 *** | 73 *** | 68 *** | 75 *** | 37 *** | 32 *** | 83 *** | 24 *** | |||||||||
Storage | 1 ** | 1 ** | 0 ns | 0 ns | 0 * | 3 *** | 1 ns | 3 *** | |||||||||
R2 (%) | 84.2 | 92.2 | 97.4 | 78.0 | 93.5 | 85.6 | 87.7 | 89.2 |
Weight (g) (n = 82) | Specific Surface Area (mm2/g) (n = 82) | pH (n = 40) | Salt Content (%) (n = 40) | |
---|---|---|---|---|
26.98 ± 4.79 (17.9–32.1) | 218 ± 26 (154–272) | 7.27 ± 0.68 (6.14–8.31) | 4.95 ± 0.22 (4.42–5.46) | |
PUT | −0.7375 *** | 0.3626 *** | 0.2130 | −0.1152 |
CAD | −0.5010 *** | 0.3204 ** | 0.0190 | −0.0947 |
HIM | −0.2162 | 0.1921 | −0.1560 | −0.2609 |
TYM | −0.4418 *** | 0.3775 *** | 0.1778 | −0.0692 |
BA4 | −0.6374 *** | 0.4349 *** | 0.1303 | −0.1328 |
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Samková, E.; Dadáková, E.; Matějková, K.; Hasoňová, L.; Janoušek Honesová, S. Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers? Foods 2025, 14, 456. https://doi.org/10.3390/foods14030456
Samková E, Dadáková E, Matějková K, Hasoňová L, Janoušek Honesová S. Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers? Foods. 2025; 14(3):456. https://doi.org/10.3390/foods14030456
Chicago/Turabian StyleSamková, Eva, Eva Dadáková, Kateřina Matějková, Lucie Hasoňová, and Simona Janoušek Honesová. 2025. "Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?" Foods 14, no. 3: 456. https://doi.org/10.3390/foods14030456
APA StyleSamková, E., Dadáková, E., Matějková, K., Hasoňová, L., & Janoušek Honesová, S. (2025). Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers? Foods, 14(3), 456. https://doi.org/10.3390/foods14030456