Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/53455
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Title

Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

AuthorsBautista-Gallego, J. CSIC ORCID ; Arroyo López, Francisco Noé CSIC ORCID ; Romero-Gil, Verónica; Rodríguez-Gómez, Francisco J. CSIC ORCID ; Garrido Fernández, A. CSIC ORCID
KeywordsChlorides
Food preservatives
Zinc compounds
Enterobacteriaceae
Issue DateDec-2011
PublisherInternational Association for Food Protection
CitationJournal of Food Protection 74(12): 2169-2176 (2011)
AbstractThis survey studies the influence of different zinc chloride concentrations (0.050, 0.075, and 0.100%, wt/vol) on the shelf life of >Aceituna Aloreña de Málaga> table olives. The Enterobacteriaceae population significantly (P ≤ 0.05) decreased in treatments containing 0.050 and 0.100% ZnCl2, and those with 0.075% ZnCl2 had also lower average counts than those observed under the usual packaging conditions (0.12% potassium sorbate). Lactic acid bacteria increased for treatments with 0.050 and 0.075% ZnCl2, but in the presence of 0.100% they practically disappeared at the end of the shelf life period (̃3 months). With respect to yeasts, populations of these microorganisms significantly decreased with the first two concentrations (0.050 and 0.075%) but showed a slight increase in the presence of 0.100% of ZnCl2, although remaining markedly below populations observed with potassium sorbate packing. The use of this chloride salt also led to products with higher concentrations of sugars in brine because of its selective microbial inhibition. Finally, olives treated with 0.075% ZnCl2 showed an improved sensory profile. Copyright © International Association for Food Protection.
URIhttp://hdl.handle.net/10261/53455
DOI10.4315/0362-028X.JFP-11-201
Identifiersdoi: 10.4315/0362-028X.JFP-11-201
issn: 0362-028X
Appears in Collections:(IG) Artículos

Show full item record
Review this work

SCOPUSTM   
Citations

16
checked on May 21, 2022

WEB OF SCIENCETM
Citations

14
checked on May 19, 2022

Page view(s)

351
checked on May 22, 2022

Google ScholarTM

Check

Altmetric

Dimensions


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.