English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/115849
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Effect of sulfites and sorbates on the preservation and color of pickled blanched garlic under different storage conditions

AuthorsCasado, Francisco Javier ; Sánchez, Antonio Higinio; Beato, Víctor Manuel ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo
Pickled garlic
Issue Date2014
PublisherJohn Wiley & Sons
CitationJournal of Food Processing and Preservation 38: 905- 911 (2014)
AbstractThe influence of sulfites and sorbates on the microbial stability and color of pickled blanched garlic stored under different conditions was studied. Two storage temperatures (ambient, 20-24C; refrigeration, 6-9C) and two types of packaging (glass bottle, plastic pouch consisting of polyester/polyethylene/saran) were considered. Both sulfites and sorbates gave satisfactory results as antimicrobial agents, even at room temperature. Sulfite was also effective as an anti-browning agent, but sorbate produced the opposite effect on color. The samples packed in plastic pouches stored at room temperature had the highest values of the parameters b* (yellowness), C (color purity) and browning index. The sorbate level hardly changed during storage, regardless of the storage conditions used, but the sulfite level decreased, especially in samples packed in plastic pouches stored at room temperature, in which oxidation to sulfate was demonstrated to be the sole mechanism of sulfite loss. Practical Applications: Long-term preservation of pickled blanched garlic without the need for expensive preservation treatments such as pasteurization or refrigeration is possible with the help of sulfites and/or sorbates as preservatives. However, these preservatives yield opposite effects on garlic color. The data collected in this study demonstrated that sulfite at approximately 100mg/L of SO2 at equilibrium was an effective antimicrobial and anti-browning agent. For practical purposes, we recommend the use of sulfites alone and glass packages to maintain the quality of pickled blanched garlic as the presence of sorbates and/or the use of plastic packages enhance browning reaction. © 2014 Wiley Periodicals, Inc.
Identifiersdoi: 10.1111/jfpp.12045
issn: 1745-4549
Appears in Collections:(IG) Artículos
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.