Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)

被引：24

作者：

Romeo, Flora V. ^{[1
]}

De Luca, Serena ^{[1
]}

Piscopo, Amalia ^{[1
]}

Perri, Enzo ^{[2
]}

Poiana, Marco ^{[1
]}

机构：

[1] Mediterranean Univ Reggio Calabria, Dept Biotechnol Agr Food & Environm Monitoring, BIOMAA, I-89060 Reggio Di Calabria, Italy

[2] CRA Res Ctr Olive Growing & Olive Oil Ind, I-87036 Arcavacata Di Rende, CS, Italy

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 04期

关键词：

Shelf-life; Green table olives; Post-fermentation treatments; Food colour; Brine; Phenols; Firmness; POLYPHENOL OXIDASE; PHENOLIC-COMPOUNDS; CALCIUM-CHLORIDE; ANTIOXIDANT; QUALITY; PURIFICATION; CHLOROPHYLL; STABILITY; DIPS;

D O I：

10.1016/j.foodchem.2009.03.037

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of thermal treatment on green table olives were evaluated as a method to control enzymatic browning, to minimise the microorganism presence and to extend their shelf-life. However this treatment is often responsible for colour alterations, development of off-flavours and Unfavourable texture changes. Moreover, the effect of different re-use of the natural brine of fermentation with or Without different treatments was investigated. Calcium treatment Was Suggested to maintain firmness. Firming effects obtained from heat treatment combined With Calcium treatment have been attributed to heat-activated pectin methylesterase and/or to increased calcium diffusion into tissues at higher temperatures. The results derived from this study will help in designing new processes which can be applied in table olive industry. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：873 / 878

页数：6

共 25 条

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