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KMID : 1134820160450101438
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1438 ~ p.1446
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Physicochemical and Microbial Quality Characteristics of Garlic (Allium sativum L.) by Superheated Steam Treatment
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Park Chan-Yang
Lee Kyo-Yeon
Kim Ah-Na
So Seul-Ah
Muhammad Shafiur Rahman
Choi Sung-Gil
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Abstract
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The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and 350°C for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above 200°C provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.
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KEYWORD
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garlic, superheated steam, off-flavor, pungency, reduction of bacteria
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