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Titolo:
Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment
Autore:
Hong, SI; Kim, DM;
Indirizzi:
Korea Food Res Inst, Bundang Gu, Seongnam Si 463420, Kyonggi Cho, South Korea Korea Food Res Inst Seongnam Si Kyonggi Cho South Korea 463420 outh Korea
Titolo Testata:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
fascicolo: 4, volume: 81, anno: 2001,
pagine: 397 - 403
SICI:
0022-5142(200103)81:4<397:SQOCGA>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
POLYPHENOLOXIDASES; INACTIVATION; FRUITS;
Keywords:
chopped garlic; discolouration; polyphenol oxidase; minimally processed foods; high hydrostatic pressure;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Hong, SI Korea Food Res Inst, Bundang Gu, San 46-1,Baekhyun Dong, SeongnamSi 463420, Kyonggi Cho, South Korea Korea Food Res Inst San 46-1,Baekhyun Dong Seongnam Si Kyonggi Cho South Korea 463420
Citazione:
S.I. Hong e D.M. Kim, "Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment", J SCI FOOD, 81(4), 2001, pp. 397-403

Abstract

The storage quality of chopped garlic from bulbs in both dormant and dormancy-terminated states with or without citric and/or ascorbic acids was investigated. The chopped garlic plus acids was also treated under high hydrostatic pressure (600MPa, 1min). Quality attributes of processed garlic duringstorage at 10 degreesC were evaluated in terms of colour, pH, polyphenol oxidase (PPO) activity, glucose content and viable cell count. Overall, the combined treatments with organic acids and high pressure conferred the beststorage stability of chopped garlic, but the results depended on the physiological state of the raw garlic bulbs. For garlic from dormant bulbs, addition of citric acid rather than ascorbic acid or a mixture of the two inhibited browning more effectively. However, garlic from dormancy-terminated bulbs, treated with organic acids or high pressure, turned green and then yellowish-brown or brown. While the PPO activities of chopped garlic treated with organic acids or high hydrostatic pressure were reduced nearly to zero,other possible factors may affect the discolouration of chopped garlic. Concerning microbiological stability, the total viable cells in chopped garlic decreased significantly during storage owing to its own antimicrobial activity and the synergistic effect of high pressure. (C) 2001 Society of Chemical Industry.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 20/10/20 alle ore 03:16:01