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Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic
|Authors:||Beato, Víctor Manuel CSIC; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID||Keywords:||Garlic
Allium sativum L.
|Issue Date:||2012||Publisher:||American Chemical Society||Citation:||Journal of Agricultural and Food Chemistry 60(13): 3485-3491 (2012)||Abstract:||The 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.||URI:||http://hdl.handle.net/10261/52932||DOI:||10.1021/jf3002075||Identifiers:||doi: 10.1021/jf3002075
|Appears in Collections:||(IG) Artículos|
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