Effects of onion or caraway on the formation of biogenic amines during sauerkraut fermentation and refrigerated storage

Jagoda Majcherczyk , Krzysztof Surówka

Abstract

The effects of onion or caraway on changes in the content of biogenic amines were examined in sauerkraut during a fermentation process at 18 °C or 31 °C for 14 days and subsequent storage at 4 °C for 12 weeks. The amines were analysed by high-performance liquid chromatography with pre-column benzoylation. Total biogenic-amine concentration at the end of the fermentation was lower at 31 °C than at 18 °C. However, at this lower temperature, the presence of caraway or onion more significantly (than at 31 °C) reduced the total biogenic-amine content as compared to the control sample without an additive. After 12 weeks of refrigerated storage, concentrations of phenethylamine, tryptamine, and tyramine in the sauerkraut fermented with caraway (and concentrations of putrescine and tryptamine in the sauerkraut fermented with onion) at 31 °C increased as compared to the samples on the last day of fermentation, but did not pose a risk for consumer health.
Author Jagoda Majcherczyk (FoFT / DoRaFC)
Jagoda Majcherczyk,,
- Department of Refrigeration and Food Concentrates
, Krzysztof Surówka (FoFT / DoRaFC)
Krzysztof Surówka,,
- Department of Refrigeration and Food Concentrates
Journal seriesFood Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)
Issue year2019
Vol298
Pages1-8
Publication size in sheets0.5
Article number125083
Keywords in EnglishSauerkraut, Fermentation, Biogenic amine, Caraway, Onion
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
DOIDOI:10.1016/j.foodchem.2019.125083
URL https://www.sciencedirect.com/science/article/pii/S0308814619311872?via%3Dihub
Languageen angielski
Score (nominal)200
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
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