Effect of irradiation on microorganisms and biogenic amines in foods

Zusatztext

The effect of gamma irradiation on the proximate chemical composition( moisture content, protein, fat, ash) chemical freshness tests (TBA, TVB-N, TMA, FAN, pH) and microbiological changes (total bacterial count, proteolytic bacteria, Enerobacteriaceae, moulds and yeasts counts) occurred in sardine fish and pastirma during cold storage at (4 ± 1 ºC) were fully investigated. Furthermore, the bacterial activity causing the formation of biogenic amines were also studied. In addition, the determination of biogenic amines in sardine fish and pastirma produced by these bacteria were explored. The effects of irradiation doses (1, 3 and 5 kGy) which were applied as a trial to reduce biogenic amines formation in sardine fish and pastirma were also investigated. In addition, the effect of the tested irradiation doses (1, 3 and 5 kGy) on organoleptic properties of the treated sardine fish and pastirma were determined.

Autorenportrait

Prof. Dr. Ashraf M. Sharoba and Prof. Dr. M. El-Gharably they are Professors of Food Technology, Faculty of Agriculture, Moshtohor, Banha Univ, Egypt. Dr. Khalid Rgaee Al Bassuony lecturers in food irradiation unit - Nuclear Research Center Atomic Energy Authority of Egypt.

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