Causes and Remedies for Green Discoloration of Processed Garlic Puree : Effects of Storage Conditions on Ingredient Bulbs

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著者

    • YAMAZAKI Yoshihisa
    • Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Certer
    • YAMAMOTO Tadashi
    • Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Certer

抄録

Storage experiments on garlic (<i>Allium</i> <i>sativum </i>L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of <i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteinesulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-<i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteine (Glu-PEC) during cold storage (3°C). Greening was reduced by warm storage (> 25°C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage (> 25°C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40°C, after cold pre-storage at 3°C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.

収録刊行物

  • Food science and technology research

    Food science and technology research 18(2), 187-193, 2012-03-01

    公益社団法人 日本食品科学工学会

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各種コード

  • NII論文ID(NAID)
    10030917829
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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