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The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

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dc.contributor.author Cvetković, Biljana
dc.contributor.author Pezo, Lato
dc.contributor.author Tasić, Tatjana
dc.contributor.author Šarić, Ljubiša
dc.contributor.author Kevrešan, Žarko
dc.contributor.author Mastilović, Jasna
dc.date.accessioned 2017-04-26T11:17:09Z
dc.date.available 2017-04-26T11:17:09Z
dc.date.issued 2015-02-01
dc.identifier.citation B.Lj. Cvetković, L.L. Pezo, T. Tasić, Lj. Šarić, Ž. Kevrešan, J. Mastilović. The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile). Food Chemistry 168 (2015) 471–477. DOI: 10.1016/j.foodchem.2014.07.068 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/13
dc.description peer-reviewed en_US
dc.description.abstract White cabbage heads cultivar “Futoški” and hybrid “Bravo” were investigated during fermentation process, for 50 days, at different temperature regimes (16–18; 18–20; 20–22 °C) and salt concentrations 1, 1.5 and 2%. The quantity of biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonine, tyramine, spermidine and spermine), as well as microbiological profile (lactic acid bacteria, total number of microorganisms, yeasts and moulds and Enterobacteriaceae) have been determined during fermentation. The optimum processing conditions were determined by Response Surface Method, coupled with Fuzzy Synthetic Evaluation algorithm. The optimal process parameters, regarding low biogenic amines and polyamines content, for “Futoški” cabbage was: salt concentration of 2%, at 18 °C, and for hybrid “Bravo”: salt concentration of 1%, at 20 °C. en_US
dc.description.sponsorship These results are part of projects supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46001 and TR-31055 2011–2014. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relation.ispartofseries 1;0009
dc.rights info:eu-repo/semantics/openAccess
dc.subject fermented whole cabbage heads en_US
dc.subject biogenic amines and polyamines en_US
dc.subject microbiological profile en_US
dc.subject response surface methodology en_US
dc.title The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile) en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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