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

被引：0
作者：
Lombardi, S. J. [1 ]
Macciola, V [1 ]
Iorizzo, M. [1 ]
De Leonardis, A. [1 ]
机构：
[1] Univ Molise, Dept Agr Environm & Food Sci, Via De Sanctis, I-86100 Campobasso, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2018年 / 30卷 / 02期
关键词：
microbial count; natural green olives; oil oxidation; phenols; sensory profile; LACTIC-ACID BACTERIA; OLEUROPEIN HYDROLYSIS; FERMENTATION; OIL; DEGRADATION; BIOPHENOLS; STABILITY; OXIDATION; SPANISH; L;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 (<4.80) and higher total phenol content (0.2 g / 100 g wet pulp) influenced positively the long shelf life of natural olives. The packaging in 6% NaCl brine and in a vacuum bag stored at 20 degrees C gave better performance, while growth of psychrophilic spoilage bacteria occurred at cold temperature.
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页码：414 / 427
页数：14
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