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The effect of ZnCl 2 on green Spanish‐style table olive packaging, a presentation style dependent behaviour
Author(s) -
BautistaGallego Joaquín,
ArroyoLópez Francisco Noé,
RomeroGil Verónica,
RodríguezGómez Francisco,
GarridoFernández Antonio
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6870
Subject(s) - potassium sorbate , titratable acid , food science , organoleptic , sodium benzoate , preservative , chemistry , shelf life , lactic acid , zinc , population , potassium , bacteria , biology , sugar , organic chemistry , demography , sociology , genetics
BACKGROUND Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl 2 addition (0–1 g L −1 ) on green Spanish‐style table olive (cv. Manzanilla) packaging has been studied. RESULTS The presence of ZnCl 2 affected the physico‐chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl 2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl 2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl 2 were not differentiated from the traditional product. CONCLUSION Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish‐style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.© 2014 Society of Chemical Industry