El-Karamany, A. (2016). EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE. Journal of Food and Dairy Sciences, 7(1), 39-44. doi: 10.21608/jfds.2016.42801
A. M. El-Karamany. "EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE". Journal of Food and Dairy Sciences, 7, 1, 2016, 39-44. doi: 10.21608/jfds.2016.42801
El-Karamany, A. (2016). 'EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE', Journal of Food and Dairy Sciences, 7(1), pp. 39-44. doi: 10.21608/jfds.2016.42801
El-Karamany, A. EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE. Journal of Food and Dairy Sciences, 2016; 7(1): 39-44. doi: 10.21608/jfds.2016.42801
EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE
Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt.
Abstract
Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Therefore, the objective of current study was determined some biogenic amines namely, histamine, tyramine and cadaverine in beef burger and salted sardine during storage at -20°C for two months. The obtained results revealed that, beef burger protein content was lower than that salted sardine. On the other hand, fibers, ash, fat and carbohydrates contents had approximately the same values in both products. The essential amino acids content of beef burger was higher than salted sardine especially, histidine, isoleucine, leucine, lysine and valine at zero time. Minerals content as Ca, Mg, Fe, Zn, Na, K and P of beef burger was higher than salted sardine samples at zero time. Histamine recorded the highest value comparing with tyramine and cadaverine in beef burger whereas, histamine and cadaverine were higher than tyramine content in salted sardine sample. The histamine, tyramine and cadaverine contents of both commercial beef burger and salted sardine samples were higher than the prepared beef burger and salted sardine in laboratory during the storage period at -20°. After storage period at -20°for two months the total bacterial counts increased and minor contamination occurred. Meanwhile, E. Coli and Salmonella sp. not detected (-Ve) in all beef burger and salted sardine samples. Generally, it could be clearly concluded that the optimum condition (Temperature, pH value, NaCl and Time) during storage period play a great role as limiting factors to obtain meat or fish products free or nearly free from biogenic amines.
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