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KMID : 1024420070110040298
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Food Engineering Progress
2007 Volume.11 No. 4 p.298 ~ p.304
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Improving Shelf-Life of Peeled-Garlic Coated with Carboxymethyl Cellulose Solution
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Hur Sang-Sun
Ji Yoo-Jin
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Abstract
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This study was conducted to analyze long-term stored peeled-garlic coated with edible carboxymethyl cellulose (CMC) films in order to delay browning and weight loss during storage until distribution. Weight losses of peeled-garlic were significantly different after 2 weeks in CMC coatings compared to control. As viscosity and concentration of CMC solution increased, weight losses decreased. Under consideration of peeled-garlic by using CMC material for storage, viscosity and concentration of CMC solution should be 1,000~2,000 mPa·s and over 2%, respectively. The L value of peeled-garlic during storage was not different between CMC treatment and control, but the a and b value were decreased as CMC concentration and viscosity were increased. Browning of peeled-garlic was accelerated after 2 weeks in control, while peeled-garlic color of CMC treatment were almost not changed until 5 weeks in storage condition.
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KEYWORD
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peeled-garlic, carboxymethyl cellulose (CMC), weight loss, L value, browning
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