Zang Baoyuan, Qiu Zhichang, Zheng Zhenjia, Zhang Bin, Qiao Xuguang
Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, China.
Foods. 2023 Apr 3;12(7):1500. doi: 10.3390/foods12071500.
Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days.
大蒜是最受欢迎的香料和药草之一，具有独特的辛辣风味。传统的均质化和热处理通常会导致蒜糊的风味和色泽变差，因为大蒜素极易降解和发生反应。本研究旨在探讨乳清蛋白分离物（WPI）和不同水平的高静水压（HHP，200、300、400、500和600兆帕）对蒜糊品质的影响。结果表明，在大蒜均质化过程中添加WPI可显著防止蒜糊变绿。此外，WPI加500兆帕以下的HHP能更好地保护蒜糊的色泽。更高的压力（600兆帕）会导致WPI聚集，从而使蒜糊的绿色色度更高。气相色谱-质谱联用（GC-MS）结果显示，在蒜糊中应用WPI和HHP可提高辛辣风味化合物的相对含量，并降低不良气味化合物的含量。相关性分析结果表明，WPI能有效防止大蒜变绿，这归因于WPI中的巯基与大蒜素中的磺酰基发生了交换。综合考虑蒜糊的微生物负荷、风味和色泽品质，最佳加工条件为500兆帕处理5分钟，添加2%的WPI，可将保质期延长至25天。
