title: The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile).
abstract: White cabbage heads cultivar "Futoški" and hybrid "Bravo" were investigated during fermentation process, for 50days, 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.
authors.affiliation: Institute for Food Technology, University of Novi Sad, Bulevard Cara Lazara 1, 21 0000 Novi Sad, Serbia. Electronic address: biljana.cvetkovic@fins.uns.ac.rs.
authors.forename: Biljana R
authors.initials: BR
authors.lastname: Cvetković
authors.affiliation: Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Beograd, Serbia.
authors.forename: Lato L
authors.initials: LL
authors.lastname: Pezo
authors.affiliation: Institute for Food Technology, University of Novi Sad, Bulevard Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Tatjana
authors.initials: T
authors.lastname: Tasić
authors.affiliation: Institute for Food Technology, University of Novi Sad, Bulevard Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Ljubiša
authors.initials: L
authors.lastname: Šarić
authors.affiliation: Institute for Food Technology, University of Novi Sad, Bulevard Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Žarko
authors.initials: Ž
authors.lastname: Kevrešan
authors.affiliation: Institute for Food Technology, University of Novi Sad, Bulevard Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Jasna
authors.initials: J
authors.lastname: Mastilović
mesh_terms: D015317:Biogenic Polyamines / Q000032:analysis*; D001937:Brassica / Q000737:chemistry / Q000382:microbiology; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000592:standards*; D005519:Food Preservation; D061353:Food Storage; D025341:Principal Component Analysis
chemical_list: D015317:Biogenic Polyamines
keywords: Biogenic amines and polyamines; Fermented whole cabbage heads; Microbiological profile; Response Surface Methodology