Changes in biogenic amine concentrations during sauerkraut storage.

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes in biogenic amine concentrations during sauerkraut storage.

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Changes in biogenic amine concentrations during sauerkraut storage.

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2000

Kód důvěrnosti údajů

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

Název periodika

Chemické listy

ISSN

0009-2770

e-ISSN

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Svazek periodika

94

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

XX - osoby bez státní příslušnosti

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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