Effect of irradiation on microorganisms and biogenic amines in foods

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.