Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg ( Myristica fragrans)

• Main Authors: Rahman, Nurain, Mahmood, Kaiser, Kamilah, Hanisah, Sulaiman, Syazana, Ibrahim, Muhammad, Ariffin, Fazilah
• Format: Article
• Language: English
• Published: Springer 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96964/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/96964/; https://link.springer.com/article/10.1007/s13197-021-05038-z

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT an...