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....