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  • 1 Ege University Food Technology Department, Technician Training School 35100 Bornova İzmir Turkey
  • 2 Ege University Food Engineering Department, Faculty of Engineering 35100 Bornova İzmir Turkey
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Pickled cabbage in brine is one of the traditional fermented products in Turkey. The effects of salt content (6, 8, 10 or 12%) and citric acid concentration (0 or 1%) on the production of biogenic amines in Turkish type pickled cabbage were investigated. Concentrations of putrescine, cadaverine, tryptamine, spermidine, spermine, tyramine and histamine were determined in 8 pickled cabbage samples, 4 of them contained citric acid and the remaining 4 samples contained no citric acid. Numbers of LAB (lactic acid bacteria), enterobactericeae and halophilic microorganisms of samples were determined during fermentation. Amounts of biogenic amines in samples containing 6, 8 or 10% salt and 1% citric acid were found lower than those in samples without citric acid. On the other hand, the highest concentrations of biogenic amines were observed in the sample containing 10% salt and no citric acid (P<0.05). There was a correlation between amounts of biogenic amines and numbers of LAB. Pickled cabbages supplied from the markets had small amounts of biogenic amines.

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