The effect of smoking on the formation of biogenic amines in Circassian cheese

In this study, the effect of smoking on the amount of biogenic amines (BA) in Circassian cheese was evaluated. The chemical and microbiological changes related to BA formation in smoked and non-smoked Circassian cheeses were evaluated after 0, 15, 30, 45, 60, and 90 days of storage. At each ending of storage time, tyramine (TYR) and histamine (HIS) could not be detected in any of the samples. Furthermore, tryptamine (TRYP) decreased significantly during storage. Also, cadaverine (CAD) in non-smoked cheese samples increased while CAD levels did not change significantly in smoked cheeses. A significant (p < 0.05) increase was observed in 2-phenylethylamine for both smoked and non-smoked Circassian cheeses while putrescine levels remained fairly the same. In conclusion, lower levels of total BA were detected in smoked samples, and smoking process improved the quality of Circassian cheeses.