Survey on biogenic amines in Egyptian foods: Sausage

A survey was conducted to determine the biogenic amine contents of Egyptian dry sausage. Histamine was found in 46% of the tested samples with an average of 5.25 mg kg −1 , while putrescine and cadaverine were found in 96 and 94% of the tested samples, respectively. The corresponding average concentrations were 38.62 and 19.20 mg kg −1 . Tyramine was found in 78% of the tested samples and tryptamine was found in 68% of the tested sausage, while 18% of the tested sausage samples were found to contain phenylethylamine. The average concentrations of 19.25, 12.70 and 33.25 mg kg −1 were obtained for tyramine, tryptamine and phenylethylamine, respectively. The polyamines, spermine and spermidine, were found in 54 and 44% of the tested samples, with an average of 1.75 and 2.30 mg kg −1 , respectively.