INFLUENCE OF FOOD-PROCESSING ON THE DECREASE OF BIOGENIC-AMINES IN VARIOUS VEGETABLES

The content of biogenic amines in various vegetable foods was determined. Diaminobutane and Spermidine were the main components, in pickled cabbage additionally Tyramine, Diaminopentane and Histamine could be observed. The influence of the usual technology of food processing in the kitchen on the decrease of amines in the processed product was investigated. Amines from raw vegetables were partially transferred into the water during the boiling procedure. In tinned goods a distinct decrease of amines could be achieved by a mere removal of the conservation liquid.