EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES

EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES

The aim of this research is to study the effects of different storage conditions on Spanish (alkaline debittering) and natural (directly brined) green olives. Laboratory-processed olives were stored in 6% brine or in a vacuum bag without brine, at 6 or 20[degrees]C. After 18 months, natural olives s...

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Veröffentlicht in:Italian journal of food science 2018-01, Vol.30 (2), p.414
Hauptverfasser: Lombardi, S.J, Macciola, V, Iorizzo, M, de Leonardis, A
Format: Artikel
Sprache:eng
Schlagworte:
Brines
Cold
Enzymes
Fatty acids
Fermentation
Food
Laboratories
Microorganisms
Oleaceae
Olive oil
Olives
Packaging
Phenols
Physiological aspects
Shelf life
Sodium chloride
Sodium hydroxide
Spoilage
Storage
Storage conditions
Vacuum
Vacuum bags
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Beschreibung
Zusammenfassung:The aim of this research is to study the effects of different storage conditions on Spanish (alkaline debittering) and natural (directly brined) green olives. Laboratory-processed olives were stored in 6% brine or in a vacuum bag without brine, at 6 or 20[degrees]C. After 18 months, natural olives showed higher microbial and olive oil stability than NaOH-treated olives. The lower pH (
ISSN:1120-1770
2239-5687
DOI:10.14674/IJFS-1029