title: Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage.
abstract: The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4 °C. Typical contents of biogenic amines in non-irradiated sausages ranged between 125.50 and 596.18 mg/kgDW; irradiation with 4 and 6 kGy decreased said total contents to 105.20-94.82 and 104.98-26.44 mg/kgDW respectively, by the end of storage. Putrescine and cadaverine were the major amines in non-irradiated samples-where it accounted for 33% and 29% respectively, of the total by 90 days; however, tyramine dominated in irradiated samples with 2, 4 and 6 kGy, where it accounted for 44, 52 and 42%. On the other hand, the histamine content in non-irradiated sausage by 90 days of storage (i.e. 109.12 mg/kgDW) clearly exceeded the maximum allowable of 50 mg/kg, unlike happened in their irradiated counterparts. Therefore, the dramatic reduction observed in the histamine levels suggests use of this preservation technique for that traditional meat food.
authors.affiliation: Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt ; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Apartado 127, 2781-901 Oeiras, Portugal.
authors.forename: Mohamed A
authors.initials: MA
authors.lastname: Rabie
authors.affiliation: Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
authors.forename: Abbas O
authors.initials: AO
authors.lastname: Toliba
keywords: Food safety; Traditional foods