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Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography
Faculty
Not Specified
Year:
2011
Type of Publication:
Article
Pages:
681-685
Authors:
Rabie, Mohamed A, Xavier Malcata, F, Siliha, Hassan, Elsaidy, Soher, el-Badawy, Ahmed-Adel
DOI:
10.4315/0362-028X.JFP-10-257
Journal:
JOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION
Volume:
74
Research Area:
Biotechnology \& Applied Microbiology; Food Science \& Technology
ISSN
ISI:000289700800026
Keywords :
Biogenic Amine Contents , Selected Egyptian Fermented
Abstract:
Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish {[}Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (Ill mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
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