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Ecological Systems and Devices

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Ecology of food: intercoupling of a quality cheeses of animal origin and products on its base with contents level of free amino acid and biogenic amines
Yusupov E.V., Bershova T.M., Kuznetsov А.V., Neklyudov A.D., Ivankin A.N.

It is conducted the critical systematization of methods of evaluation of quality of food-stuffs of animal origin and is shown that contents of biogenic amines can serve a reliable quantitative parameter for determination of freshness of products. The process of formation of biogenic amines: histamine, cadaverine, touramine and free amino acids in products of animal origin depending on it’s composition and conditions of keeping was investigated, and confirmed possibility the chromatographic identifications of forming of cadaverine , amount of which at keeping of food product increased in 3…10 once. The safe level of contents of cadaverine for the pig and beef tissue forms was accordingly 6 and 25 mg/kg, while respective level >14,5 and >50 mg/kg, these allows give a conclusion on impracticability cheeses. Conducted studies allow to use the cadaverine as «signal» materials for the evaluation of quality cheeses of animal origin and identifications its biochemical condition. Key words: biogenic amines; food amino acids; ecology of food. E-mail: aivankin@inbox.ru

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