Pretreatment sterilization of garlic and ginger using antimicrobial agents and blanching

데치기 및 초고압 처리를 이용한 항균처리 마늘 및 생강의 살균 효과 연구

  • Choi, Jun-Bong (Graduate School of Hotel & Tourism, The University of Suwon) ;
  • Cheon, Hee Soon (R&D center, Seoul Perfumery Corporation) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University) ;
  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corporation)
  • 최준봉 (수원대학교 호텔관광대학원) ;
  • 천희순 (서울향료(주) 기술연구소) ;
  • 정명수 (이화여자대학교 식품공학과) ;
  • 조원일 (씨제이제일제당(주) 식품연구소)
  • Received : 2017.11.11
  • Accepted : 2018.01.11
  • Published : 2018.04.30


The sterilization rates were investigated to develop effective pretreatment methods of garlic and ginger using antimicrobial agents and blanching. Antibacterial components in chopped garlic and ginger, such as allicin, ginger, and shogaol, exhibited an antibacterial effect that reduced bacteria by a factor of $10^1(CFU/g)$. The total number of bacteria in garlic and ginger was decreased by $10^1(CFU/g)$ after individually soaking in 1% (w/w) citric acid, calcium oxide and 200 ppm sodium hypochlorite solution for 1 h, respectively. When chopped garlic and ginger were immersed in 1% (w/w) calcium oxide solution for 1 h, the bactericidal effect was increased by $10^4-fold$. Total cells with thermoduric bacteria exhibited a $10^3-10^4-fold$ reduction after heating for 30-40 s at $90-95^{\circ}C$. The combination of soaking in 200 ppm sodium hypochlorite solution and blanching at $95^{\circ}C$, 40 s showed $10^1-fold$ decrease in total number of cells compared to blanching in whole ginger.


garlic;ginger;pretreatment sterilization;antimicrobial agents;blanching


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