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Quality Characteristics and Microbial Hazard Analysis of Commercial Garlic
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시중 판매되는 다진 마늘의 미생물학적 위해성 및 품질평가

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Type
Academic journal
Author
Se-In Oh (서일대학교) Ok-Sun Kim (장안대학교) Jung-Min Sung (한국식품연구원)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.42 No.5 KCI Accredited Journals SCOPUS
Published
2013.5
Pages
800 - 807 (8page)

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Quality Characteristics and Microbial Hazard Analysis of Commercial Garlic
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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.
#chopped garlic #total bacteria #coliform #moisture contents #pH

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재료 및 방법
결과 및 고찰
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References (33)

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1. [학술지(정기간행물)] - 이우원 / 2011 / 마늘추출물의 병원성 세균에 대한 항균 효과 / 한국가축위생학회지 34 (2) : 167 ~ 178 dbpia 2. [학술지(정기간행물)] - 신정혜 / 2011 / 국내 주요 산지별 마늘의 영양성분 비교 / 농업생명과학연구 45 (2) : 103 ~ 114 google schola 3. [인터넷자원] - MIFAFF / / Food, agriculture, forestry and fisheries statistical yearbook google schola 4. [학술지(정기간행물)] - 황태영 / 2010 / 감초추출물을 이용한 다진 마늘의 갈변 저해 효과 / 한국식품저장유통학회지 17 (1) : 160 ~ 164 dbpia 5. [학술지(정기간행물)] - Bae HJ. / 2001 / Survey on garlic utilization of industry foodservice－general characteristics and seasoning utilization－ / Korean J Soc Food Cookery Sci 17 : 380 ~ 390 google schola

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