000120196 001__ 120196
000120196 005__ 20240319081016.0
000120196 0247_ $$2doi$$a10.1016/j.lwt.2022.114099
000120196 0248_ $$2sideral$$a131215
000120196 037__ $$aART-2022-131215
000120196 041__ $$aeng
000120196 100__ $$0(orcid)0000-0002-2457-2738$$aMoniente, M.$$uUniversidad de Zaragoza
000120196 245__ $$aThe significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses
000120196 260__ $$c2022
000120196 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120196 5203_ $$aCheeses are becoming a major safety and public health concern: cheeses available in supermarkets occasionally contain high histamine concentrations that can have negative effects on consumer health. In this study, we have attempted to assess the histamine distribution pattern in ripened cheeses, with the purpose of establishing a correct cheese sampling strategy for the quantification of histamine. To this aim, histamine was determined in four distinct areas of twelve long-ripened hard cheeses: the external and internal rind, along with the outer and inner core of the wedge. The concentrations measured were remarkably different: histamine accumulated in the central core, whereas the lowest amount was found in the peripheral rind. To explain this heterogenous distribution, histamine producers were determined in the four areas by identifying the hdc sequences obtained from cheese samples. Non-starter bacteria were identified as main histamine producers; however, these microbiota were homogeneously distributed throughout the wedge. Nevertheless, the analysis of psychochemical properties of the different areas revealed an observable trend: histamine tended to accumulate in the saltier, more humid, and less oxidized areas in a wedge. Overall, this study highlights the significance of a correct sampling strategy when histamine is quantified in cheese.
000120196 536__ $$9info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2
000120196 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000120196 590__ $$a6.0$$b2022
000120196 592__ $$a1.173$$b2022
000120196 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 142 = 0.169$$c2022$$dQ1$$eT1
000120196 593__ $$aFood Science$$c2022$$dQ1
000120196 594__ $$a9.6$$b2022
000120196 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000120196 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000120196 700__ $$aGoretti Llamas-Arriba, M.
000120196 700__ $$aGarate, J.
000120196 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, I.$$uUniversidad de Zaragoza
000120196 700__ $$aJaureguibeitia, A.
000120196 700__ $$aVirto, R.
000120196 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000120196 700__ $$0(orcid)0000-0002-9312-1519$$aBotello-Morte, L.
000120196 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000120196 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120196 773__ $$g171 (2022), 114099[10 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000120196 8564_ $$s2713995$$uhttps://zaguan.unizar.es/record/120196/files/texto_completo.pdf$$yVersión publicada
000120196 8564_ $$s2430951$$uhttps://zaguan.unizar.es/record/120196/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000120196 909CO $$ooai:zaguan.unizar.es:120196$$particulos$$pdriver
000120196 951__ $$a2024-03-18-15:41:40
000120196 980__ $$aARTICLE