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Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
Faculty
Agriculture
Year:
2009
Type of Publication:
Article
Pages:
635-638
Authors:
Mohamed, Rabie, Livia, Simon-Sarkadi, Hassan, Siliha, Soher, El-seedy, Ahmed-Adel, El Badawy
DOI:
10.1016/j.foodchem.2008.12.077
Journal:
FOOD CHEMISTRY ELSEVIER SCI LTD
Volume:
115
Research Area:
Chemistry; Food Science \& Technology; Nutrition \& Dietetics
ISSN
ISI:000264687500039
Keywords :
Feseekh fish, Biogenic amines, Free amino acids, Ripening, Storage
Abstract:
The aim of this study was to investigate changes in the formation of amino acids and biogenic amines in Egyptian salted-fermented fish (Feseekh) during ripening (20 days) and storage (40-60 days). The total concentration of free amino acids increased from 8 (dry weight; DW) to 72 g/kg (DW) after 60 days of storage. The predominant free amino acids were leucine, glutamic acid, lysine, alanine, valine, aspartic acid, isoleucine and citrulline. Their concentrations accounted for 68\% of the total concentration of amino acids after 60 days. The total contents of biogenic amines ranged from 84 to 1633 mg/kg (DW) during the investigated period. Cadaverine was the major amine detected in Feseekh at all sampling stages and its concentration varied between 21 and 997 mg/kg (DW). The histamine content (211 mg/kg DW) only exceeded the maximum tolerance level (200 mg/kg) after 60 days. It could be concluded that Feseekh can be consumed without any health risks between 20 and 40 days but it can be hazardous after 60 days due to the biogenic amine content. (C) 2008 Elsevier Ltd. All rights reserved.
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جامعة المنصورة
جامعة الاسكندرية
جامعة القاهرة
جامعة سوهاج
جامعة الفيوم
جامعة بنها
جامعة دمياط
جامعة بورسعيد
جامعة حلوان
جامعة السويس
شراقوة
جامعة المنيا
جامعة دمنهور
جامعة المنوفية
جامعة أسوان
جامعة جنوب الوادى
جامعة قناة السويس
جامعة عين شمس
جامعة أسيوط
جامعة كفر الشيخ
جامعة السادات
جامعة طنطا
جامعة بنى سويف