• Journal of the Korean Home Economics Association
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• v.42 no.1
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.111-117
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• 2015

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 $118.69{\pm}5.97{\sim}224.81{\pm}9.92{\mu}mol/g$ in domestic garlic and $75.27{\pm}5.91{\sim}79.35{\pm}1.79{\mu}mol/g$ in Chinese garlic. Allicin contents of frozen chopped garlic ranged from $8.91{\pm}0.34{\sim}13.09{\pm}0.35mg/g$ in domestic garlic and $5.91{\pm}0.08{\sim}6.05{\pm}0.27mg/g$ in Chinese garlic. Total thiosulfinate content of commercial frozen chopped garlic ranged from $0.60{\pm}0.07{\sim}1.33{\pm}0.12$ 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1673-1681
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• 2013

Five different chopped frozen garlic products samples, three from Chinese and two from Korean origins being commercially available products in Korean market, were used to confirm their pre-pasteurization or pre-irradiation status by screening (direct epifluorescent filter technique/aerobic plate counts, DEFT/APC; electronic nose, E-nose; photostimulated luminescence, PSL) and identification (thermoluminescence, TL; electron spin resonance, ESR) techniques. Some parts of samples were gamma-irradiated at 1 kGy to be used as control samples in irradiation history identification. DEFT/APC and e-nose successfully showed distinct results between the domestic and imported samples. The PSL photon counts of all the unknown samples were less than 700 (negative), while most of 1 kGy-irradiated samples gave PSL photon counts more than 5,000 (positive). The domestic unknown samples produced the TL glow peaks after $300^{\circ}C$ or more, whereas the imported samples showed TL peaks at the range of $240{\sim}250^{\circ}C$. A clear TL glow peak was obtained from all irradiated samples at $150{\sim}250^{\circ}C$. The unknown samples of Chinese origin gave radiation-specific cellulose ESR signal that was not shown by domestic samples. A multiple step of applying the physical analytical methods is recommended for the effective identification of irradiation status on chopped frozen garlic products.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.