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Changes in biogenic amine concentrations during sauerkraut storage

, : Changes in biogenic amine concentrations during sauerkraut storage. Food Chemistry 69(3): 309-314

Sauerkrauts were prepared in four laboratory experiments from three white cabbage varieties by spontaneous fermentation at 15 degrees C for 14 days and then stored at 5-6 degrees C and sampled after 2, 4, 6 and 12 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography.


DOI: 10.1016/s0308-8146(99)00273-3

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