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Biogenic amine content of sauerkraut

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F01%3A00002858" target="_blank" >RIV/60076658:12220/01:00002858 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Biogenic amine content of sauerkraut

  • Original language description

    In a survey of 121 commercial and household-preparation sauerkraut mean 174, 146 and 50 mg/kb were observed for tyramine, putrescine and cadavetine, respectively but very wide variations ocurred, Histamine levels exceeded 10 mg/kg in only 19% of samples.Contents of tryptamine, spermidine and spermine were low. No significant correlations were observed between chemical quality parameters and amine content. Similar biogenic amine levels were found in sauerkraut prepared under conditions in four laborat ory experiments. Tyramine contens increased significantly (P<0.01) with storage time up to 12 months. Significant regression (P<0,01) was observed between the sum of tyramine + putrescine + cadaverine + speermidine and ammonia contens. Thurs, tyraminweseems to be the most important of the observed amines in relation to hygiene.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    CB - Analytical chemistry, separation

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/OC%20917.10" target="_blank" >OC 917.10: Biogenically active amines in food</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2001

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Biogenically active amines in food. Polyamines and tumor growth biologically active amines in food procesing and amines produced by bacteria. Luxembourg, Off. for Offic. Publ. Eur. Commun.

  • ISSN

    92-894-1630-0

  • e-ISSN

  • Volume of the periodical

    5

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    LU - LUXEMBOURG

  • Number of pages

    6

  • Pages from-to

    113-118

  • UT code for WoS article

  • EID of the result in the Scopus database