Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
Spirulina platensis can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The objective of this study was to prepare fresh spaghetti enriched with different amounts of Spirulina platensis and to compare the fatty acid profile of spaghetti before and after cooking, with standard semolina spaghetti. The results showed that fatty acid profile of spaghetti prepared with Spirulina platensis incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure. Increase the amount of Spirulina platensis lead to increase of fatty acids both in raw and cooked spaghetti.
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