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Title

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

AuthorsBeato, Víctor Manuel ; Sánchez Gómez, Antonio Higinio ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo
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
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