Quality Characteristics and Microbial Hazard Analysis of Commercial Garlic
2013
Oh, S.I., Seoil University, Seoul, Republic of Korea | Kim, O.S., Jangan University, Gyeonggi, Republic of Korea | Sung, J.M., Korean Food Research Institute, Gyeonggi, Republic of Korea
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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