English   español  
Por favor, use este identificador para citar o enlazar a este 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
Exportar a otros formatos:

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

AutorCasado, Francisco Javier ; Sánchez, Antonio Higinio; Beato, Víctor Manuel ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo
Palabras claveStorage
Pickled garlic
Fecha de publicación2014
EditorJohn Wiley & Sons
CitaciónJournal of Food Processing and Preservation 38: 905- 911 (2014)
ResumenThe 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.
Identificadoresdoi: 10.1111/jfpp.12045
issn: 1745-4549
Aparece en las colecciones: (IG) Artículos
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.