SURVEY ON BIOGENIC-AMINES IN EGYPTIAN FOODS - SAUSAGE

A survey was conducted to determine the biogenic amine contents of Egy ptian dry sausage. Histamine was found in 46% of the tested samples wi th an average of 5.25 mg kg-1, while putrescine and cadaverine were fo und in 96 and 94% of the tested samples, respectively. The correspondi ng average concentrations were 38.62 and 19.20 mg kg-1. Tyramine was f ound in 78% of the tested samples and tryptamine was found in 68% of t he tested sausage, while 18% of the tested sausage samples were found to contain phenylethylamine. The average concentrations of 19.25, 12.7 0 and 33.25 mg kg-1 were obtained for tyramine, tryptamine and phenyle thylamine, respectively. The polyamines, spermine and spermidine, were found in 54 and 44% of the tested samples, with an average of 1.75 an d 2.30 mg kg-1, respectively.