Changes in Quality of Garlic during Frozen Storage
2000
Shin Dong-Bin Korea Food Reserach Institute, Songnam (Korea Republic) Lee Young-Chun Department of Food Science and Technology, Chung-Ang University, Seoul (Korea Republic)
Peeled garlic was stored at -18 degrees and -40 degrees, respectively and changes in main quality factors during storage were determined for 15~16 months. The puncture force measured by texturemeter was 2709 absolute value 368 G.S at the beginning of storage and did not change significantly after the 15 months storage. Drip losses of stored garlic were 0.4% and 0.7% at -18 degrees and -40 degrees, respectively. Major flavor compounds of garlic analyzed by GC and GC/MS, such as diallyl disulfide, 1,3-dithiane, diallyl sulfide, 2-butanal, were not changed in their quantity during the frozen storage. The contents of cysteine, valine and tyrosine increased slightly notwithstanding the storage temperature. Sucrose content slightly decreased, but glucose and fructose tended to increase in garlic stored at -18 degrees. The content of pyruvic acid, degradation product of alliin, did not change during storage at both storage temperatures. These results indicated that peeled garlic could be stored at -18 degrees for longer than 15 months without quality problems.
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