The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)
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Date
2015-02-01
Authors
Cvetković, Biljana 
Pezo, Lato
Tasić, Tatjana
Šarić, Ljubiša
Kevrešan, Žarko
Mastilović, Jasna
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
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.
Description
peer-reviewed
Keywords
fermented whole cabbage heads, biogenic amines and polyamines, microbiological profile, response surface methodology
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