Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar

Alves, Maria Elizângela Ferreira; Esteves, Eduardo; Quintas, Célia

doi:10.1016/j.fpsl.2015.05.001

Cited by 16 publications

(21 citation statements)

References 30 publications

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“…Other technologies like high hydrostatic pressure (Abriouel et al, 2014), application of ozone (Arroyo-López, Durán-Quintana, & Garrido-Fernández, 2006b), the use of zinc chloride (Bautista-Gallego et al, 2011), or sorbic and benzoic acids (Alves, Esteves, & Quintas, 2015) have also been studied, although a complete stabilization of the final product has not been fully achieved yet.…”

Section: Aloreña De Málaga Table Olive Is a Traditional Green Olive Pmentioning

confidence: 99%

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

Romero‐Gil

Rodríguez‐Gómez

Garrido‐Fernández

et al. 2016

LWT

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Section: Aloreña De Málaga Table Olive Is a Traditional Green Olive Pmentioning

confidence: 99%

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

Romero‐Gil

Rodríguez‐Gómez

Garrido‐Fernández

et al. 2016

LWT

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“…Panelists must evaluate olfactory defects (e.g., abnormal fermentation, which includes butyric, putrid and "zapateria" sensations) as well as olfactory-gustatory negative attributes (e.g., musty; rancid; cooking effect; soapy; metallic; earthy and winey-vinegary sensations). Sensory evaluation of table olives performed by trained panels is still quite applied [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21], although it is not always feasible, mainly due to the scarcity of trained sensory panels, the cost and the time required for analysis, as well as due to the low number of samples that can be daily evaluated [22].…”

Section: Introductionmentioning

confidence: 99%

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Marx

Rodrigues

Dias

et al. 2017

Talanta

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A B S T R A C T Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the International Olive Council directives, requiring the organoleptic assessment of defects by a trained sensory panel. However, the training process is a hard, complex and sometimes subjective task, being the low number of samples that can be evaluated per day a major drawback considering the real needs of the olive industry. In this context, the development of electronic tongues as taste sensors for defects' sensory evaluation is of utmost relevance. So, an electronic tongue was used for table olives classification according to the presence and intensity of negative defects. Linear discrimination models were established based on sub-sets of sensor signals selected by a simulated annealing algorithm. The predictive potential of the novel approach was first demonstrated for standard solutions of chemical compounds that mimic butyric, putrid and zapateria defects (≥93% for cross-validation procedures). Then its applicability was verified; using reference table olives/brine solutions samples identified with a single intense negative attribute, namely butyric, musty, putrid, zapateria or winey-vinegary defects (≥93% cross-validation procedures). Finally, the E-tongue coupled with the same chemometric approach was applied to classify table olive samples according to the trade commercial categories (extra, 1 st choice, 2 nd choice and unsuitable for consumption) and an additional quality category (extra free of defects), established based on sensory analysis data. Despite the heterogeneity of the samples studied and number of different sensory defects perceived, the predictive linear discriminant model established showed sensitivities greater than 86%. So, the overall performance achieved showed that the electrochemical device could be used as a taste sensor for table olives organoleptic trade successful classification, allowing a preliminary quality assessment, which could facilitate, in the future, the complex task of sensory panelists.

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“…Acidification was also performed through lactic acid, as this practice is generally used in Apulia, because lactic acid is colour and odourless, although many authors suggested the use of combinations or sorbate, benzoate, citric and ascorbic acids (Alves et al ., ). Figure a shows yeast GI after 24 h in the broth acidified to pH 3–5.…”

Section: Resultsmentioning

confidence: 97%

Using a polynomial model for fungi from table olives

Fuccio

Bevilacqua

Sinigaglia

et al. 2016

Int J of Food Sci Tech

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Table olives are one of the most important fermented vegetables in the food industry because of their worldwide economic importance. Enterobacteriaceae, lactic acid bacteria and yeasts are among the most relevant microorganisms involved in olive fermentation determining safety, quality and flavour of the final product. Fungi can play a double role during table olive processing acting as spoilage or desirable microorganisms. This article addresses the effects of some factors (pH, NaCl, temperature, phenols) on the growth/survival of yeasts and moulds, both some wild isolates from olive brine and some yeasts from a public collection (Pichia guilliermondii, P. holstii, Wickerhamomyces anomalus). The research was divided into two steps: a 1st step was aimed at assessing fungal growth by evaluating separately each factor; in a 2nd step, NaCl, pH and temperature were combined through a simple DoE (design of experiment). For this last step, W. anomalus and P. guilliermondii were used as test fungi. Generally, fungi were not inhibited either by temperature, salt or acidic/alkaline pHs. Moreover, the approach of DoE pinpointed that the effect of some factors could experience a shift and change over the time.

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Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar

Cited by 16 publications

References 30 publications

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Using a polynomial model for fungi from table olives

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