Changes in biogenic amine concentrations during sauerkraut storage.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F00%3A00002642" target="_blank" >RIV/60076658:12220/00:00002642 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Changes in biogenic amine concentrations during sauerkraut storage.
Original language description
Sauerkrauts were prepared in four laboratory experiments from three white cabage varieties by spontaneous fermentation at 15oC for 14 days and then stored at 5-6oC and sampled after 2, 4, 6, and 12 months. Seven biogenic amines were extrakted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Sauerkraut quality parameters such as pH value, total acidity and lactic acid, acetic acid, ethanol and amonia concentrations were also determined. Histamine, tryptamine and spermine were virtually bellow detection limits. Tyramine was present at highest levels, up to hundreds mg.kg-1, followed by putrescine and cadaverine. Spermidine concentrations were below 14 mg.kg-1. Tyramine concentrations increased significantly (P<0.01) with storage time. Significant regression (P<0.01) was observed between the sum of the latter four amine concentrations and ammonia concentrations. No differences were observed at the significance level P<0.01, between a
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)