Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage

Faculty Agriculture Year: 2010
Type of Publication: ZU Hosted Pages: 661-665
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Innovative Food Science & Emerging Technologies Elsevier Ltd Volume: 4
Keywords : Effects , γ-irradiation upon biogenic amine formation    
Abstract:
The effects of γ-irradiation upon the biogenic amine inventory in Egyptian fermented sausages were investigated during storage for up to 30 days. Typical contents of biogenic amines in non-irradiated sausages ranged between 277 and 5815 mg/
    
     
 
       

Author Related Publications

  • Mohammed Abdul Hameed Mohammed Hasssan, "Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage", Elsevier, 2009 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds", Zagazig University, Agriculture Faculty, 2003 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice", John Wiley & Sons, Inc., 2014 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria", Elsevier B.V, 2011 More

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