2024-03-28T20:22:28Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1157952019-05-20T06:41:39Zcom_10261_68com_10261_2col_10261_321
Effect of post-fermentation storage on Spanish-style green Manzanilla olives
Rodríguez-Gómez, Francisco J.
López-López, Antonio
Romero-Gil, Verónica
Arroyo López, Francisco Noé
Moreno-Baquero, J. María
Garrido Fernández, A.
García García, Pedro
Packaging
Table olive
Principal component analysis
Post-fermentation storage
Lactic acid bacteria
The work studies the physicochemical, microbiological, and sensory changes which take place during the post-fermentation storage phase of Spanish-style green Manzanilla olives, achieved mainly by increasing NaCl to up to ~90g/L. The storage caused: i) an overall significant titratable acidity decrease and combined acidity increase, ii) a degradation of the texture of the fruits, iii) a considerable decrease in the lactic acid bacteria population, and iv) non significant changes in the yeast population. The later packaging of olives improved the colour index of the fruits, but did not prevent texture degradation. The multivariate statistical analysis of their sensory scores showed that the fermentation profiles of olives may persist even after the post-fermentation storage.© 2014 Elsevier Ltd.
2015-05-27T11:35:30Z
2015-05-27T11:35:30Z
2014
2015-05-27T11:35:30Z
artículo
LWT - Food Science and Tecnology 57: 789- 793 (2014)
http://hdl.handle.net/10261/115795
10.1016/j.lwt.2014.01.041
eng
openAccess
Academia Press