SURVEY ON BIOGENIC-AMINES IN EGYPTIAN FOODS - SAUSAGE

被引：42

作者：

SHALABY, AR

机构：

[1] Food Technology and Dairy Science Department, National Research Centre, Cairo, Dokki

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1993年 / 62卷 / 03期

关键词：

EGYPTIAN SAUSAGE; SAUSAGE; BIOGENIC AMINE; HISTAMINE; TYRAMINE; PHENYLETHYLAMINE;

D O I：

10.1002/jsfa.2740620313

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A survey was conducted to determine the biogenic amine contents of Egyptian dry sausage. Histamine was found in 46% of the tested samples with an average of 5.25 mg kg-1, while putrescine and cadaverine were found in 96 and 94% of the tested samples, respectively. The corresponding average concentrations were 38.62 and 19.20 mg kg-1. Tyramine was found in 78% of the tested samples and tryptamine was found in 68% of the tested sausage, while 18% of the tested sausage samples were found to contain phenylethylamine. The average concentrations of 19.25, 12.70 and 33.25 mg kg-1 were obtained for tyramine, tryptamine and phenylethylamine, respectively. The polyamines, spermine and spermidine, were found in 54 and 44% of the tested samples, with an average of 1.75 and 2.30 mg kg-1, respectively.

引用

页码：291 / 293

页数：3

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