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http://dx.doi.org/10.12925/jkocs.2015.32.3.377

Applying Edible Coating Materials for Extending Storage Life of Peeled-Garlic  

Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.32, no.3, 2015 , pp. 377-385 More about this Journal
Abstract
This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at $25^{\circ}C$ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparison to the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.
Keywords
Peeled-garlic; carboxymethyl cellulose(CMC); self life; edible coating material; texture;
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