Effect of Pretreatments on Microbial Growth and Sensory Properties of Dry-Salted Olives

The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was studied. Vacuum-packed olives were stored at 4°C for 7 months and monitored f...

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Veröffentlicht in:	Journal of food protection 2014-09, Vol.77 (9), p.1527-1537
Hauptverfasser:	DEGIRMENCIOGLU, Nurcan, GÜRBÜZ, Ozan, DEGIRMENCIOGLU, Ali, YILDIZ, Semanur
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Acids Antimicrobial agents Bacteria Biological and medical sciences Chlorine Colony Count, Microbial Cultivars Fermentation Food Handling - methods Food industries Food products Food safety Food science Fruits Fundamental and applied biological sciences. Psychology Fungi - classification Fungi - growth & development Fungi - isolation & purification Lactobacillaceae - classification Lactobacillaceae - growth & development Lactobacillaceae - isolation & purification Metabolism Microorganisms Mold Olea Olea - chemistry Olea - microbiology Olives Organic acids Packaging Permeability Sodium chloride Sodium Chloride - analysis Storage Taste Vegetables Yeasts
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Zusammenfassung:	The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was studied. Vacuum-packed olives were stored at 4°C for 7 months and monitored for microbiological changes that occurred in the dry-salted olives during the dry-salting process and for their stability during storage. Microbial populations were enumerated using pour plating (for aerobic plate counts) and spread plating (for counts of lactic acid bacteria and yeasts and molds). Aerobic plate counts were
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X.JFP-14-036