Changes in biogenic amine concentrations during sauerkraut storage

Sauerkrauts were prepared in four laboratory experiments from three white c abbage varieties by spontaneous fermentation at 15 degrees C for 14 days an d then stored at 5-6 degrees C and sampled after 2, 4, 6 and 12 months. Sev en biogenic amines were extracted with perchloric acid and determined as N- benzamides by micellar electrokinetic capillary chromatography. Sauerkraut quality parameters such as pH value, total acidity and lactic acid, acetic acid, ethanol and ammonia concentrations were also determined. Histamine, t ryptamine and spermine were virtually below detection limits. Tyramine was present at the highest levels, up to hundreds mg kg(-1), followed by putres cine and cadaverine. Spermidine concentrations were below 14 mg kg-l. Tyram ine concentrations increased significantly (P < 0.01) with storage time. Si gnificant regression (P < 0.01) was observed between the sum of the latter four amine concentrations and ammonia concentrations. No differences were o bserved at the significance level P < 0.01, between amine concentrations in sauerkrauts and corresponding sauerkraut juices. (C) 2000 Elsevier Science Ltd. All rights reserved.