Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine
Freshly made Mexican white cheese, "Queso Chihuahua" obtained in Chihuahua and Hermosillo, Mexico, was analyzed. An initial representative sample was taken to determine microbial quality, chemical composition and amine content. The remainder was cut into portions and randomized for storage...
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| Veröffentlicht in: | Journal of food science 1992-03, Vol.57 (2), p.355-356 |
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| container_title | Journal of food science |
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| creator | Diaz-Cinco, M.E. (Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico) Fraijo, O Grajeda, P Lozano-Taylor, J Gonzalez de Mejia, E |
| description | Freshly made Mexican white cheese, "Queso Chihuahua" obtained in Chihuahua and Hermosillo, Mexico, was analyzed. An initial representative sample was taken to determine microbial quality, chemical composition and amine content. The remainder was cut into portions and randomized for storage at 5 or 25 degrees C. Representative samples were taken at 4, 8 and 12 days for analysis. Chihuahua cheese contained 43.7% fat, 49.2% protein, 2.7% salt, and 45% moisture. Water activity was 0.95 and pH 2.52. No pathogens were isolated. However, aerophilic plate count and coliforms exceeded permissible levels. Initially, amines were low, but increased during storage as proteolysis occurred. PH, salt and protein had the greatest influence on amine production |
| doi_str_mv | 10.1111/j.1365-2621.1992.tb05493.x |
| format | Article |
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(Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico) ; Fraijo, O ; Grajeda, P ; Lozano-Taylor, J ; Gonzalez de Mejia, E</creator><creatorcontrib>Diaz-Cinco, M.E. (Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico) ; Fraijo, O ; Grajeda, P ; Lozano-Taylor, J ; Gonzalez de Mejia, E</creatorcontrib><description>Freshly made Mexican white cheese, "Queso Chihuahua" obtained in Chihuahua and Hermosillo, Mexico, was analyzed. An initial representative sample was taken to determine microbial quality, chemical composition and amine content. The remainder was cut into portions and randomized for storage at 5 or 25 degrees C. Representative samples were taken at 4, 8 and 12 days for analysis. Chihuahua cheese contained 43.7% fat, 49.2% protein, 2.7% salt, and 45% moisture. Water activity was 0.95 and pH 2.52. No pathogens were isolated. However, aerophilic plate count and coliforms exceeded permissible levels. Initially, amines were low, but increased during storage as proteolysis occurred. PH, salt and protein had the greatest influence on amine production</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1992.tb05493.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ; ALMACENAMIENTO ; AMINAS ; AMINE ; BACTERIA ; Biological and medical sciences ; Chihuahua cheese ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONTEO DE CELULAS ; Food industries ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; HISTAMINA ; HISTAMINE ; MEXICO ; MEXIQUE ; microbes ; Milk and cheese industries. Ice creams ; NUMERATION CELLULAIRE ; PRODUIT ALIMENTAIRE ; protein ; PROTEINAS ; PROTEINE ; QUESO ; STOCKAGE ; tyramine</subject><ispartof>Journal of food science, 1992-03, Vol.57 (2), p.355-356</ispartof><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4365-f90996ca4b72df2f5f515b03a3065e9e9cddf9edc3f27a269bd364137784301f3</citedby><cites>FETCH-LOGICAL-c4365-f90996ca4b72df2f5f515b03a3065e9e9cddf9edc3f27a269bd364137784301f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1992.tb05493.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1992.tb05493.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5359260$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Diaz-Cinco, M.E. (Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico)</creatorcontrib><creatorcontrib>Fraijo, O</creatorcontrib><creatorcontrib>Grajeda, P</creatorcontrib><creatorcontrib>Lozano-Taylor, J</creatorcontrib><creatorcontrib>Gonzalez de Mejia, E</creatorcontrib><title>Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine</title><title>Journal of food science</title><description>Freshly made Mexican white cheese, "Queso Chihuahua" obtained in Chihuahua and Hermosillo, Mexico, was analyzed. An initial representative sample was taken to determine microbial quality, chemical composition and amine content. The remainder was cut into portions and randomized for storage at 5 or 25 degrees C. Representative samples were taken at 4, 8 and 12 days for analysis. Chihuahua cheese contained 43.7% fat, 49.2% protein, 2.7% salt, and 45% moisture. Water activity was 0.95 and pH 2.52. No pathogens were isolated. However, aerophilic plate count and coliforms exceeded permissible levels. Initially, amines were low, but increased during storage as proteolysis occurred. PH, salt and protein had the greatest influence on amine production</description><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>AMINAS</subject><subject>AMINE</subject><subject>BACTERIA</subject><subject>Biological and medical sciences</subject><subject>Chihuahua cheese</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONTEO DE CELULAS</subject><subject>Food industries</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HISTAMINA</subject><subject>HISTAMINE</subject><subject>MEXICO</subject><subject>MEXIQUE</subject><subject>microbes</subject><subject>Milk and cheese industries. Ice creams</subject><subject>NUMERATION CELLULAIRE</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>protein</subject><subject>PROTEINAS</subject><subject>PROTEINE</subject><subject>QUESO</subject><subject>STOCKAGE</subject><subject>tyramine</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqVkF9v0zAUxS0E0srgC-wpQoi3ZP4T2zUvCArtQIM9bAOeuHIcm7ikSbFTrf32OE21dyxL1tH9-dx7D0KvCC5IOpfrgjDBcyooKYhStBgqzEvFiv0TNCOS45zNS_IUzTCmNCeklGfoeYxrPGomZujXV29CX3ndZrqrM9PYjTdHodtD9DHrXbZofLPT6Y5lG-2RDLbVg--72PhtNvRZ4-OgN76bqsMhHMUL9MzpNtqXp_cc3S8_3S2u8uub1efF--vclOP8TmGlhNFlJWntqOOOE15hphkW3CqrTF07ZWvDHJWaClXVTJSESTkvGSaOnaM3k-829H93Ng6w8dHYttWd7XcRiGCUSCET-HYC09YxButgG_xGhwMQDGOksIYxUhgjhTFSOEUK-_T59amLjikkF3RnfHx04IwrKnDC3k3Yg2_t4T8awJflx1vGeXLIJ4cUqt0_OujwB9IOksOPbysg8vvPD1crAcvEX0y80z3o3yENdX-ryFxJydg_LsWjXQ</recordid><startdate>199203</startdate><enddate>199203</enddate><creator>Diaz-Cinco, M.E. (Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico)</creator><creator>Fraijo, O</creator><creator>Grajeda, P</creator><creator>Lozano-Taylor, J</creator><creator>Gonzalez de Mejia, E</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>199203</creationdate><title>Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine</title><author>Diaz-Cinco, M.E. (Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico) ; Fraijo, O ; Grajeda, P ; Lozano-Taylor, J ; Gonzalez de Mejia, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4365-f90996ca4b72df2f5f515b03a3065e9e9cddf9edc3f27a269bd364137784301f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>AMINAS</topic><topic>AMINE</topic><topic>BACTERIA</topic><topic>Biological and medical sciences</topic><topic>Chihuahua cheese</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>CONTEO DE CELULAS</topic><topic>Food industries</topic><topic>FROMAGE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HISTAMINA</topic><topic>HISTAMINE</topic><topic>MEXICO</topic><topic>MEXIQUE</topic><topic>microbes</topic><topic>Milk and cheese industries. 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(Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico)</au><au>Fraijo, O</au><au>Grajeda, P</au><au>Lozano-Taylor, J</au><au>Gonzalez de Mejia, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine</atitle><jtitle>Journal of food science</jtitle><date>1992-03</date><risdate>1992</risdate><volume>57</volume><issue>2</issue><spage>355</spage><epage>356</epage><pages>355-356</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Freshly made Mexican white cheese, "Queso Chihuahua" obtained in Chihuahua and Hermosillo, Mexico, was analyzed. An initial representative sample was taken to determine microbial quality, chemical composition and amine content. The remainder was cut into portions and randomized for storage at 5 or 25 degrees C. Representative samples were taken at 4, 8 and 12 days for analysis. 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| ispartof | Journal of food science, 1992-03, Vol.57 (2), p.355-356 |
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| language | eng |
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| subjects | ALIMENTOS ALMACENAMIENTO AMINAS AMINE BACTERIA Biological and medical sciences Chihuahua cheese COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTEO DE CELULAS Food industries FROMAGE Fundamental and applied biological sciences. Psychology HISTAMINA HISTAMINE MEXICO MEXIQUE microbes Milk and cheese industries. Ice creams NUMERATION CELLULAIRE PRODUIT ALIMENTAIRE protein PROTEINAS PROTEINE QUESO STOCKAGE tyramine |
| title | Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine |
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