We report the results of the effect of some technological corrections, experimented during a three year study, designed to avoid the main processing problems of naturally processed olives. The following processing parameters were kept constant throughout time: salt (2 and 4%), pH (acidification with lactic acid to pH=4), fermenting temperature (25°C) and brine level. Results indicate that pH did not exceed the threshold of 4.5, while there was a weak free, combined and volatile acidity. Sugar and polyphenol diffusion into the brines was higher in the 2% brined olives than in the 4% ones. Gas pockets were not recorded, while a low incidence of irreversible shrivelling was noted only in the 4% brined olives. Panelists rated the olives as excellent for firmness and for residual bitter taste, and expressed a slight preference for 4% olives, because they were saltier.

Quality improvement of naturally green table olives by controlling some processing parameters / Piga, Antonio; Agabbio, Mario Carlo Salvatore. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 15:2(2003), pp. 259-268.

Quality improvement of naturally green table olives by controlling some processing parameters

Piga, Antonio;Agabbio, Mario Carlo Salvatore
2003-01-01

Abstract

We report the results of the effect of some technological corrections, experimented during a three year study, designed to avoid the main processing problems of naturally processed olives. The following processing parameters were kept constant throughout time: salt (2 and 4%), pH (acidification with lactic acid to pH=4), fermenting temperature (25°C) and brine level. Results indicate that pH did not exceed the threshold of 4.5, while there was a weak free, combined and volatile acidity. Sugar and polyphenol diffusion into the brines was higher in the 2% brined olives than in the 4% ones. Gas pockets were not recorded, while a low incidence of irreversible shrivelling was noted only in the 4% brined olives. Panelists rated the olives as excellent for firmness and for residual bitter taste, and expressed a slight preference for 4% olives, because they were saltier.
2003
Quality improvement of naturally green table olives by controlling some processing parameters / Piga, Antonio; Agabbio, Mario Carlo Salvatore. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 15:2(2003), pp. 259-268.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/263258
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