Vegetable product sauerkraut

In general, there is a low risk of high amounts of BAs in vegetables and root crops, where BAs are produced as a result of lactic acid fermentation (81,82). Furthermore, the His contents reported in sauerkraut (83,84), cucumbers (85), and green table olives (86) are far below the level of 100 mg per 100 g that has been associated with outbreaks of food poisoning. Nevertheless, a safe evaluation of the products of natural lactic fermentation should take into account other amines, because Tyr, Put, and Cad can also be produced during sauerkraut fermentation (87). Moreover, certain strains of lactobacilli and cocci have been associated with the presence of these compounds in fermented products (82) and synthetic broth (88). 

As Table 22.2 shows, there are numerous lactic acid fermented vegetables conuner-cially available on the European market up to the present day. This range is complemented by different mixtures of fermented vegetables. Of general economic importance, however, for Europe and the United States, are only three products in the order of quantity produced, these are fermented table olives, sauerkraut and fermented cucumbers. The best-known lactic acid fermented vegetable in Asia is kimchi, which is especially famous as a typical Korean product but is also produced in other Asian countries. Because of its special features, kimchi will be described separately in Section 22.8. 

Other food additives may be applied in vegetable fermentations, but will depend on the particular product, while regulatory restrictions may be posed in numerous countries. Ascorbic acid is frequently added to sauerkraut, mainly with the purpose of preventing gray or brownish discolourations of fresh or canned products. In some countries citric acid or sulphur dioxide is permitted for preventing discolourations. 

Fermenting and/or pickling—Pickles, olives, and sauerkraut are the only fermented and pickled vegetables used to any extent in the United States. Vitamin losses in these products may vary widely as a result of factors such as heat developed during fermentation, volume of pickling solution, and temperatures under which the pickles are canned and stored. 

---