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Effect of post-fermentation storage on Spanish-style green Manzanilla olives

AuthorsRodríguez-Gómez, Francisco J. ; López-López, Antonio ; Romero-Gil, Verónica; Arroyo López, Francisco Noé ; Moreno-Baquero, J. María ; Garrido Fernández, A. ; García García, Pedro
Table olive
Principal component analysis
Post-fermentation storage
Lactic acid bacteria
Issue Date2014
PublisherAcademia Press
CitationLWT - Food Science and Tecnology 57: 789- 793 (2014)
AbstractThe 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.
Identifiersdoi: 10.1016/j.lwt.2014.01.041
issn: 0023-6438
Appears in Collections:(IG) Artículos
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