Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/52932
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Title

Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic

AuthorsBeato, Víctor Manuel CSIC; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID
KeywordsGarlic
Allium sativum L.
Organosulfur compounds
Processing
Pickles
Storage
Preservation
PMID: 22416880
Issue Date2012
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 60(13): 3485-3491 (2012)
AbstractThe influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, ¿-glutamyl peptides, S-alk(en)yl-l-cysteine sulfoxides (ACSOs), and S-allyl-l-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas ¿-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.
URIhttp://hdl.handle.net/10261/52932
DOI10.1021/jf3002075
Identifiersdoi: 10.1021/jf3002075
issn: 0021-8561
e-issn: 1520-5118
Appears in Collections:(IG) Artículos

Show full item record
Review this work

SCOPUSTM   
Citations

33
checked on Jun 29, 2022

WEB OF SCIENCETM
Citations

30
checked on Jun 28, 2022

Page view(s)

399
checked on Jul 5, 2022

Google ScholarTM

Check

Altmetric

Dimensions


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