Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1165–1171 | Cite as

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

  • Mohamed A. RabieEmail author
  • Abbas O. Toliba
Original Article


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.


Traditional foods Food safety 

Supplementary material

13197_2011_444_MOESM1_ESM.doc (24 kb)
ESM 1 (DOC 23 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Department of Food Science, Faculty of AgricultureZagazig UniversityZagazigEgypt
  2. 2.Instituto de Tecnologia Química e BiológicaUniversidade Nova de LisboaOeirasPortugal

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