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

Rabie, Mohamed A.; Toliba, Abbas O.

doi:10.1007/s13197-011-0444-7

Cited by 13 publications

(6 citation statements)

References 35 publications

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“…Among other physical treatments used in food preservation, irradiation appears to be a promising means to both reduce the counts of BA‐producing microorganisms and inactivate preformed BAs in dairy products. Despite the believed reluctance of consumers to accept irradiated foods due to uncertainties regarding their safety (Roberts ), irradiation is gaining popularity as a technique that can efficiently control pathogenic and spoilage bacteria, viruses, molds, parasites, and insects, as well as toxic chemicals, such as nitrite, nitrosamines, and BAs in foods, thereby enhancing their safety and keeping quality (Wei and others ; Rabie and others ; Rabie and Toliba ). Ionizing radiations x and γ are currently legally approved for food preservation in about 50 countries around the world.…”

Section: Biosynthesis Pathways Of Basmentioning

confidence: 99%

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Benkerroum

2016

Comp Rev Food Sci Food Safe

204

175

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Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA-producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy-borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well-documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures.

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Section: Biosynthesis Pathways Of Basmentioning

confidence: 99%

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Benkerroum

2016

Comp Rev Food Sci Food Safe

204

175

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“…Biogenic amines are natural nitrogenous compounds with aliphatic, aromatic or heterocyclic structure (Rabie and Toliba 2011). These compounds can be found in living cells and wide variety of foods and drinks including fish, cheese, wine, meat, vegetable and dairy product.…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

et al. 2012

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Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29°C) and ice temperature (0°C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g −1 after 16 h, close to the upper limit (7 log CFU g −1 ) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g −1 were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r 2 0 −0.963, P<0.01) as well as cadaverine with lysine (r 2 0 −0.750, P<0.05). However, tyramine-tyrosine demonstrated a weaker relationship (r 2 0 −0.138, P>0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.

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“…Spermidine, SPM, and PUT are mostly known as the main BA present in meats (Pegg, 1986;Rabie and Toliba, 2013). In this study, the BA detected in greater quantities during storage of the samples T1 were CAD and SPM (P < 0.05), accounting for 39% (2.92 mg/ kg) and 45% (3.40 mg/kg), respectively, of the total AB content found in nonirradiated (T1) samples during storage.…”

Section: Resultsmentioning

confidence: 54%

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

et al. 2014

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The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.

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

Cited by 13 publications

References 35 publications

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

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