English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/115795
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

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

AutorRodríguez-Gómez, Francisco J. ; López-López, Antonio ; Romero-Gil, Verónica; Arroyo López, Francisco Noé ; Moreno-Baquero, J. María ; Garrido Fernández, A. ; García García, Pedro
Palabras clavePackaging
Table olive
Principal component analysis
Post-fermentation storage
Lactic acid bacteria
Fecha de publicación2014
EditorAcademia Press
CitaciónLWT - Food Science and Tecnology 57: 789- 793 (2014)
ResumenThe 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.
URIhttp://hdl.handle.net/10261/115795
DOI10.1016/j.lwt.2014.01.041
Identificadoresdoi: 10.1016/j.lwt.2014.01.041
issn: 0023-6438
Aparece en las colecciones: (IG) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Postprint_FST_2014_V57_P789.docx53,07 kBMicrosoft Word XMLVisualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.