الفهرس 
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Abstract
The salted fermented fish (Mugil cephlus) Feseekh is not only popular as an appetizer; but also it’s popular in some festivities in Egypt as a main dish. Biogenic amines (BAs) are known as toxic in food. This study was conducted to investigate (BAs), physicochemical properties, and some microorganisms in salted fermented fish (Feseekh). Fifteen samples of feseekh samples were obtained from different Egyptian local markets in four governorates (Sharkia, Ismailia, Beheira, and Dakahlia). The total BAs content in feseekh varied between 104.6 and 166.8 mg/kg. Histamine was quantitatively the most common BAs in all samples, the histamine content ranged from 51.80 to 93.3 mg/kg, which was above the 50 mg/kg limits set by the (FDA). Fermented fish (Feseekh) contains 14 amino acids. The essential amino acids accounted for 30.7-36.9% of the total concentration of amino acids. Fish flesh of mullet had the highest fatty acids that are saturated fatty was less than monounsaturated and polyunsaturated fatty acids. The TVBN content was ranged from 23.00 to 48.00 mgN/100g, TBA content was from 1.36 to 2.94 mgMDA/kg sample and TMA was from 3.20 to 23.10 mgN/100g. Meanwhile, the total TBC was from (6.48 to 7.27 logcfu/g was significantly higher than that of total TMBC ranged from 6.04 to 7 logcfu/g. It could be inferred that the safety of feseekh should be improved by hygienic manufacturing process. Irradiation is considered one of the most effective technological processes for the decrease of microorganisms in food, it can be applied to improve the safety of food products and to expand its validity period. The present study was carried out to evaluate the efficiency of gamma irradiation 1, 5 and 10 kGy in combination with a low temperature of 4 ±1°C for extending the quality and shelf-life of fessekh after a storage period of 60 Days. The fat content of samples was 5, 6, 7 and 8 % non-irradiation, 1, 5 and 10 kGy irradiation, but while storage for 60 days the fat content of feseekh samples non-irradiation,1, 5 and 10 kGy irradiation were 9, 9, 10 and 11% respectively. The TVBN of non-irradiation samples reached 50.4 mg/100g after 60 days of the storage period, while irradiation feseekh at 1, 5 and 10 kGy reached 37.8, 35.7 and 40.4 mg/100g, respectively. TMA was obtained for irradiation samples reaching a value of 6.72, 8.4 and 10.5 mg N/100g at 1, 5 and 10 kGy respectively, whereas for non-irradiation samples it increased attaining a value of 12.92 mgN/100g after 60 days. The TBA values of the fish sample increased in direct proportion to the irradiation dose. After 60 days of storage TBA value increased to 3.75, 3.76, 3.90 and 3.97 mgMDA/kg for non-irradiation and irradiation 1, 5 and 10 kGy respectively. Total BAs in the non-irradiation sample after a storage time of 60 days this value increased to 130.6 mg/kg, 86.67 mg/kg in 1 kGy, 57.1 mg/kg in 5 kGy and 30.32 mg/kg in 10 kGy. Histamine concentration in non-irradiation feseekh was 21.8 mg/kg, whereas the values for 1, 5 and 10 kGy irradiation were 2.03, 1.84 and 1.22 mg/kg, respectively after 20 days of storage at± 4oC, after storage for 60 days, the respective values increased to 55.7 mg/kg in non-irradiation sample, 34.3 mg/kg in 1 kGy, 21.8 mg/kg in 5 kGy, and 16.2 mg/kg in 10 kGy. SFA non-irradiation samples recorded significantly lower than that of irradiation, but UFA samples recorded in non-irradiation decreased significantly in irradiation samples. Microbial analysis indicated that irradiation and cooling with storage had a significant effect on the reduction of microbial loads extending shelf life feseekh for commercial applications. This study concludes that gamma irradiation in combination with low temperature showed a shelf-life extension of 60 days in each dose of irradiation used but 10 kGy irradiation showed the best quality.