Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage

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.