Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

Mohamed Rabie, Livia Simon-Sarkadi, Hassan Siliha, Soher El-seedy, Ahmed Adel El Badawy

Research output: Article

60 Citations (Scopus)

Abstract

The aim of this study was to investigate changes in the formation of amino acids and biogenic amines in Egyptian salted-fermented fish (Feseekh) during ripening (20 days) and storage (40-60 days). The total concentration of free amino acids increased from 8 (dry weight; DW) to 72 g/kg (DW) after 60 days of storage. The predominant free amino acids were leucine, glutamic acid, lysine, alanine, valine, aspartic acid, isoleucine and citrulline. Their concentrations accounted for 68% of the total concentration of amino acids after 60 days. The total contents of biogenic amines ranged from 84 to 1633 mg/kg (DW) during the investigated period. Cadaverine was the major amine detected in Feseekh at all sampling stages and its concentration varied between 21 and 997 mg/kg (DW). The histamine content (211 mg/kg DW) only exceeded the maximum tolerance level (200 mg/kg) after 60 days. It could be concluded that Feseekh can be consumed without any health risks between 20 and 40 days but it can be hazardous after 60 days due to the biogenic amine content.

Original languageEnglish
Pages (from-to)635-638
Number of pages4
JournalFood Chemistry
Volume115
Issue number2
DOIs
Publication statusPublished - júl. 15 2009

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ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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