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Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil
Author(s) -
Lanza Barbara,
Di Serio Maria G.,
Giansante Lucia,
Di Loreto Giuseppina,
Russi Francesca,
Di Giacinto Luciana
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12259
Subject(s) - organoleptic , pasteurization , food science , olive oil , shelf life , chemistry
Summary Two types of products obtained from the processing of O lea europaea cv ‘ T aggiasca’ were monitored: pitted olives and olive paste preserved in monovarietal extra‐virgin olive oil of the same variety. The aim of this study was to follow the trends in the main physico‐chemical and sensory parameters related to the quality of these table olives and their covering oils, for simulation of the shelf‐life conditions. From all of the analyses carried out, it can be concluded that the optimum time of storage of these two products packaged in glass jars at room temperature (between 18 and 25 °C) and under artificial light and away from heat sources is approximately 9 months. After 9 months of storage, the covering oils were greatly affected by the contact with the broken fruit, which was accompanied by reductions in their antioxidant content due to the thermal treatment. The oxidative effects seen through physico‐chemical analyses are in agreement with the organoleptic analysis.