Ontology highlight
ABSTRACT:
SUBMITTER: Rabie MA
PROVIDER: S-EPMC3791229 | biostudies-literature | 2013 Dec
REPOSITORIES: biostudies-literature
Rabie Mohamed A MA Toliba Abbas O AO
Journal of food science and technology 20110706 6
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 i ...[more]