Factors Influencing the Stability of Garlic Thiosulfinates

다국어 초록 (Multilingual Abstract)

Despite a potent antimicrobial activity, garlic(Allium sativum L.) has not been used as a commercialfood preservative because of instability of the antimicrobialactivity, among other reasons. Factors influencing thestability of thiosulfinates in garlic were investigated toimprove understanding of the antimicrobial activity ofgarlic in food preservation. As temperature, pH, the garlicconcentration, and the liquid oil content increased, thestability of thiosulfinates decreased. Thiosulfinates weremore unstable as the degree of unsaturation of fatty acidswas increased. Solid fatty acid did not affect the stability ofthiosulfinates. Other major food components, such as freeamino acids, proteins, and carbohydrates did not influencethe stability of thiosulfinates. Garlic can be used as anatural preservative for food items with low pH values andwith low oil contents stored at low temperatures.

참고문헌 (Reference)

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