Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


The effects of gamma-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 A degrees 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.
Original languageUnknown
Pages (from-to)1165-1171
JournalJournal Of Food Science And Technology-Mysore
Issue number6
Publication statusPublished - 1 Jan 2013

Cite this