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Recycling preservation solutions in black ripe olive processing
Author(s) -
Medina Eduardo,
García Pedro,
Romero Concepción,
Brenes Manuel
Publication year - 2011
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/j.1365-2621.2011.02671.x
Subject(s) - fermentation , food science , acetic acid , food spoilage , chemistry , lactic acid , flavour , bacteria , biology , biochemistry , genetics
Summary The purpose of this study was to evaluate the reuse of the liquid employed to preserve black ripe olives in a new fermentation process. The fermentation of olives in these reused solutions (ozonated, acetic acid distillate and old storage solutions) produced similar results as with a fresh acetic acid solution. The pH was between 3.8 and 4.1, and the free acidity ranged from 1.4 to 2.6. Yeasts and acetic acid bacteria were the predominant microorganisms, while lactic acid bacteria grew occasionally after 6–8 months of storage. Off‐odours, fruit defects or any other spoilage were not detected in any case. Moreover, the quality of the darkened product (colour, firmness, flavour) was statistically similar for all treatments, although fruits preserved in a reused ozonated liquid showed less dark fruits ( R 700 = 9.7–10.7) than the others ( R 700 = 7.7–9.3). These results open the possibility of reusing the black olive solutions in a new preservation process.