Biogenic amine content of sauerkraut

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Biogenic amine content of sauerkraut

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Biogenic amine content of sauerkraut

Popis výsledku anglicky

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.

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

<a href="/cs/project/OC%20917.10" target="_blank" >OC 917.10: Biologicky aktivní aminy v poživatinách</a><br>

Návaznosti

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

Rok uplatnění

2001

Kód důvěrnosti údajů

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

Název periodika

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

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Svazek periodika

5

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

LU - Lucemburské velkovévodství

Počet stran výsledku

6

Strana od-do

113-118

Kód UT WoS článku

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EID výsledku v databázi Scopus

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