الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Fifty random samples of fish and meat products were collected from Alexandria retail markets. Fish products included canned tuna and mackrel, salted sardine and feseekh, frozen mackrel and mazelli as well as smoked herring. Meanwhile meat products were involved basterma, luncheon and dry sausage (5 samples each). The samples were subjected to chemical analysis using HPLC to determine histamine and tyramine content. Also, two laboratory experiments were carried out on fresh sardine samples and laboratory prepared sausage in order to study the effect of using natural substances on the degradation of the levels of biogenic amines. The first experiments was conducted to study the effect of crude potato extracted on the production of histamine and tyramine as well as its effect on the pH values, trimethylamine, total aerobic bacterial count and total volatile basic nitrogen were also investigated during storage at both storage conditions (4°C and -18°C).