Effects of onion or caraway on the formation of biogenic amines during sauerkraut fermentation and refrigerated storage
Jagoda Majcherczyk , Krzysztof Surówka
AbstractThe 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.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Sauerkraut, Fermentation, Biogenic amine, Caraway, Onion|
|ASJC Classification||; ;|
|Publication indicators||= 0; : 2018 = 2.17; : 2018 = 5.399 (2) - 2018=5.488 (5)|
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