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KMID : 1134820150440010111
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 1 p.111 ~ p.117
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Evaluation of Quality Characteristics of Korean and Chinese Frozen Chopped Garlic
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Lee Seul
Kim Seok-Young
Hwang In-Guk
Yoo Seon-Mi
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Abstract
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This study investigated quality characteristics of commercial frozen chopped garlic. We collected six kinds of commercial frozen chopped garlic, four of which were domestic and the remaining two made in China. The moisture contents and drip loss of domestic frozen chopped garlic were significantly lower than those of Chinese garlic. Drip loss was positively correlated with moisture content (r=0.918, P<0.01). Total pyruvate contents of frozen chopped garlic ranged from 118.69±5.97∼224.81±9.92 μmol/g in domestic garlic and 75.27±5.91∼79.35±1.79 μmol/g in Chinese garlic. Allicin contents of frozen chopped garlic ranged from 8.91±0.34∼13.09±0.35 mg/g in domestic garlic and 5.91±0.08∼6.05±0.27 mg/g in Chinese garlic. Total thiosulfinate content of commercial frozen chopped garlic ranged from 0.60±0.07∼1.33±0.12 optical density/g. Total thiosulfinate content of commercial frozen chopped garlic was positively correlated with allicin content (r=0.892, P<0.01). Flavor patterns of commercial frozen chopped garlic measured by an electronic nose showed no difference between domestic and Chinese garlics.
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KEYWORD
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frozen chopped garlic, quality characteristics, allicin, electronic nose
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