Abstract
The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.
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Claims 6
Claim · model-written summary
Hot water blanching hardly affected individual organosulfur compound content.
- Taxon
- Garlic
Allium sativumt0 - Treatment
- Blanching in hot water (90 °C for 5 min)e0
- Outcome
- individual organosulfur compound contente0
- Direction
- hardly affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content.”
t0“Garlic”
Claim · model-written summary
Fermentation and packing reduced organosulfur compounds other than SAC.
- Taxon
- GarlicAllium sativumt0
- Treatment
- fermentation and packing stepse0
- Outcome
- levels of all compounds except for SACe0
- Direction
- negatively affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fermentation and packing steps negatively affected the levels of all compounds except for SAC.”
t0“Garlic”
Claim · model-written summary
SAC content increased during room temperature storage.
- Taxon
- GarlicAllium sativumt0
- Outcome
- content of this compounde0
- Direction
- increasede0
- Setting
- room temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of this compound increased during storage at room temperature”
t0“Garlic”
Claim · model-written summary
Gamma-glutamyl peptides and ACSOs degraded during storage.
- Taxon
- GarlicAllium sativumt0
- Outcome
- γ-glutamyl peptides and ACSOse0
- Direction
- degradede0
Not reportedSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“γ-glutamyl peptides and ACSOs were degraded to various extents.”
t0“Garlic”
Claim · model-written summary
Pasteurization had no significant effect on organosulfur compound concentrations.
- Taxon
- GarlicAllium sativumt0
- Treatment
- pasteurization treatmente0
- Outcome
- concentrations of organosulfur compoundse0
- Direction
- no significant effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds.”
t0“Garlic”
Claim · model-written summary
Fermentation brine with refrigerated storage best preserved organosulfur levels for up to one year.
- Taxon
- garlicAllium sativume0
- Treatment
- corresponding fermentation brinee0
- Outcome
- levels of organosulfur compoundse0
- Direction
- beste0
- Qualifier
- up to one yeare0
- Setting
- refrigerated storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.”
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See all 26 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.