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Hindi Research Article, J Food Nutr Disor Vol: 2 Issue: 3
Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage
| Gehad Sallah Saeed Eldeep*, Sayed M Mokhtar, Gamal A Mostafa, Refat A Taha and Amal A Gaballa |
| Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt |
| Corresponding author : Gehad Sallah Saeed Eldeep Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt Tel: +201000353547 E-mail: gehadeldeeb@yahoo.co.uk |
| Received: February 15, 2013 Accepted: June 19, 2013 Published: June 24, 2013 |
| Citation: Saeed Eldeep GS, Mokhtar SM, Mostafa GA, Taha1 RA, Gaballa AA (2013) Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage. J Food Nutr Disor 2:3. doi:10.4172/2324-9323.1000114 |
Abstract
Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage
The effect of the hygienic quality of raw materials due to differences in the storage conditions on biogenic amine production during fermentation and cold storage at 4°C ± 1 was studied. Sample (A) was processed into sausage immediately; sample (B) was kept at 4°C for 48 hours, while sample (C) was kept at 25°C for 6 hours before processing. A great variability was observed in biogenic amines content of samples from different treatments. Biogenic amine production as it existed in treatment B and C at zero time when substantial amount of tyramine, cadaverine, putrescine were produced. At the same time the amount of biogenic amine in treatment (A) was lower than the other batches as indigenous bacteria was inhibited by starter culture and may be due to the treatment (A) had a lower number of Enterbacteriaceae and Pseudomonas sp. compared to other treatments.
