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KMID : 1134820130420050800
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 5 p.800 ~ p.807
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Quality Characteristics and Microbial Hazard Analysis of Commercial Garlic
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Oh Se-In
Kim Ok-Sun
Sung Jung-Min
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Abstract
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This study investigated the quality characteristics and microbial hazards of commercial garlic available in supermarkets, traditional markets, and online shopping malls. Total bacterial counts were 2.55 log CFU/g in whole garlic and 5.20～7.40 log CFU/g in processed garlic, possibly due to contamination during processing. The total bacterial count from garlic purchased in supermarkets was below 5 log CFU/g, while garlic purchased in traditional markets and online shopping malls had counts of 3.87～6.34 and 3.73～6.11 log CFU/g, respectively. Thus garlic purchased at supermarkets appears to be more hygienic than garlic from traditional markets or online shopping malls. Some garlic purchased from supermarkets also had a lower pH (4.96～5.17) compared to fresh chopped garlic (7.4～7.5), likely due to the addition of citric acid and ascorbic acid, to reduce microbes and prevent browning. The moisture content of chopped garlic was 61.92～89.32%, with moisture content in imported garlic from China above 75%. The L, a, and b color values were 52.63～64.47, -3.74～8.75, and 10.67～17.88, respectively. The a and b values of supermarket garlic (-3.74～-3.20 and 10.67～13.90) were lower due to the addition of citric acid.
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KEYWORD
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chopped garlic, total bacteria, coliform, moisture contents, pH
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