The use of high hydrostatic pressure (HHP) treatments for table olives preservation

Pradas, Inmaculada; Pino, Burkert Del; Peña, Francisco; Ortiz, Victor; Moreno-Rojas, José Manuel; Fernández‐Hernández, A.; García‐Mesa, José A.

doi:10.1016/j.ifset.2011.10.011

Cited by 26 publications

(31 citation statements)

References 13 publications

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“…These results, in terms of salt intake, are comparable to the findings of Panagou [8] for Greek dry salted olives and the standards of Olive Council for table olives (6%; the minimum sodium chloride level) [17,20].…”

Section: Resultssupporting

confidence: 85%

A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting

Gamlı¹,

Akben²

2017

JFSE

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Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity (DPPH %) decreased from 91.48% to 32.14% respectively. L*, a* and b* values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored (7.21-7.34) but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.

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Section: Resultssupporting

confidence: 85%

A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting

Gamlı¹,

Akben²

2017

JFSE

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“…Each group of microorganisms has different resistance to HHP; moulds and yeasts have a greater sensitivity, followed by Gram negative bacteria, complex enveloped viruses, Gram positive bacteria, and bacterial spores, which finally cannot be affected by this type of treatment (Rendueles et al 2011). Vegetative forms of eukaryotes, such as yeasts and moulds, are inactivated by pressures between 200 and 300 MPa, an aspect that has been confirmed in studies with fermented green table olives (Pradas et al 2012;Abriouel et al 2014;Argyri et al 2014). Therefore it is expected that a 600 MPa treatment would yield a product free of detectable yeasts and moulds, especially when the initial cell concentrations were very low.…”

Section: Resultsmentioning

confidence: 92%

“…A previous study on Manzanilla Aloreña table olives reported that when pressure treatments at 300 MPa for 5 min were applied on the fermented olives, no viable yeast cells were detected, while the bacterial population, despite being lower than the yeast population, only decreased significantly after treatment at 600 MPa (Abriouel et al 2014). Other studies have also proven the efficacy of HHP for the preservation of fermented Cornezuelo dressed olives (Pradas et al 2012) and Halkidiki green table olives (Argyri et al 2014). Furthermore, HHP treatments have also shown to confer microbiological stability on paste obtained from black table olives (Tokusoglu et al 2010), paté made from fermented green olives of Manzanilla variety (Sánchez et al 2012), and jam from fermented green olives of Carrasqueña variety (Delgado-Adamez et al 2013).…”

mentioning

confidence: 92%

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Andrea¹,

Grande²,

Gálvez³

et al. 2017

Czech J. Food Sci.

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Nieto A., Grande Burgos M.J., Gálvez A., Pérez Pulido R. (2017) Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 10 5 CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.

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“…Based on the observations of the laboratory scale pasteurization, as expected, TTA increased with storage time. The pH decrease can be due to a reequilibration of acid compounds between olives and brines (Pradas et al, 2012), even though Romeo et al (2009) stated that the pH of table olives pasteurized at 75 °C changed depending on the type of cover brine.…”

Section: Microbiological Aspectsmentioning

confidence: 99%

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

Catania¹,

Alleri²,

Martorana³

et al. 2014

Grasas y Aceites

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SUMMARY:The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, the pH, total titratable acidity (TTA) and color were evaluated for the table olives during storage at 6, 12 and 15 months from packing. The table olives showed a high stability and acceptable flesh firmness for the entire period under observation. Specifically, olive pulp texture decreased during the storage period, but the softening was most evident in the deeper layers of the pulp. The results indicated that the storage period should not exceed 6 months. Although the hygiene is preserved, after this period the firmness might not be acceptable to consumers. KEYWORDS: Compression force; Dynamometer; Microbiological analysis; RESUMEN:Investigación sobre un pasteurizador de túnel para las aceitunas de mesa "Nocellara del Belice" procesadas mediante el "Método Castelvetrano". En el presente trabajo se estudió la influencia de la temperatura y del tiempo de pasteurización en la firmeza de la pulpa y la evolución de las comunidades microbianas para la aceituna de mesa "Nocellara del Belice" procesadas con un pasteurizador de túnel. El experimento se llevó a cabo preliminarmente a nivel de laboratorio con el fin de seleccionar la combinación óptima de tiempo/temperatura de pasteurización para obtener el compromiso adecuado entre la consistencia de la pulpa y la calidad microbiológica del producto final. A continuación se llevó a cabo la pasteurización en escala industrial dentro de un pasteurizador de túnel aplicando el tratamiento a 75 ° C durante 8 minutos. Fueron evaluados pH, acidez total titulable (ATT) y el color para las aceitunas de mesa durante el almacenamiento a los 6, 12 y 15 meses de envasado. Las aceitunas de mesa mostraron una alta estabilidad y una firmeza de pulpa aceptable para todo el período de observación; en particular, la textura de pulpa disminuyó durante el período de almacenamiento, pero el ablandamiento fue más evidente en las capas más profundas de la pulpa. Los resultados indicaron que el período de almacenamiento no debe ser superior a 6 meses.

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The use of high hydrostatic pressure (HHP) treatments for table olives preservation

Cited by 26 publications

References 13 publications

A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting

A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

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