Search results for "Table olive"
showing 10 items of 31 documents
Compression tests of cv. Nocellara del Belice table olives for texture evaluation during storage
2014
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. Pasteurization at industrial scale was carried out within a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, pH, total ti-tratable acidity (TTA) and colour were evaluated for the table olives during storage at 6, 12 and 15 months from packing. Table olives showed a high stability and an acceptable flesh firmness for the entire period under observation. …
Study on the tunnel pasteurizer in table olives processing
2014
The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. However, heat treatments can be cause of deterioration of many quality parameters of agro-food products including texture, intended as the consistency of the pulp. Pasteurization is one of the most important steps of the table olives packaging process; it is applied after that olives are properly treated for debittering process. In this study ‘Nocellara del Belice’ table olives produced in 2010 and packaged in glass jars, were subjected to pasteurization at industrial scale…
Strategie di controllo di Bactrocera oleae (Rossi) nell’olivicoltura biologica da olio e da tavola.
2010
I buoni risultati ottenuti nell’olivicoltura biologica da olio sono legati alla raccolta anticipata che limita le infestazioni tardive di Bactrocera oleae (Rossi) e gli effetti negativi delle infestazioni in atto. Molto utilizzate per il controllo della mosca sono le catture massali. L’infestazione dannosa registrata nei due mesi precedenti la raccolta risulta strettamente correlata alla qualità dell’olio, mentre non lo è l’infestazione totale alla raccolta. Gli insetticidi consentiti nell’olivicoltura biologica sono molto poco utilizzati. Nelle situazioni di forte pressione della mosca soltanto i trattamenti con argille e prodotti del rame riescono a mantenere bassi i livelli d’infestazion…
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
2010
The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the…
Instrumental evaluation of the texture of cv. Nocellara del Belice table olives
2015
The Nocellara del Belice (Olea europaea L.) is the most important double-aptitude olive variety in western Sicily (Italy), it is one of the most important domestic varieties both for the production and the marketed quantities. Nowadays there is a lack of studies on its mechanical properties through instrumental analysis able to provide quantitative measurements of its flesh texture which is a very important quality attribute for the consumer. The aim of this study is to evaluate the texture of Nocellara del Belice table olives, packed in glass jars, through a mechanical system allowing us to continuously measure and record the compression force along the profile of the flesh of the fruit. F…
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione siv…
2014
Obiettivo di questa ricerca . stato validare le attitudini tecnologiche alla trasformazione di olive da mensa cv. “Nocellara del Belice” da parte del ceppo Lactobacillus pentosus OM13. Lo starter Lb. pentosus OM13 ha dimostrato di dominare l’intero processo fermentativo e ha determinato un sensibile abbassamento del pH, inibendo cos. lo sviluppo di microrganismi potenzialmente patogeni e/o alterativi. All’inizio della sperimentazione e fino al 16¢X giorno di fermentazione, i lieviti hanno mostrato un incremento in entrambe le lavorazioni, con starter e di controllo, ma con un livello di carica microbica maggiore nella tesi di controllo. Nella fase di sperimentazione, successiva al 16¢X gior…
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
2010
NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl2 and KCl on the fermentation profiles of cracked directly brined Manzanilla-Aloreña olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combinations led to lactic acid processes. The growth of Enterobacteriaceae populations was always limited and partially inhibited by the presence of CaCl2. Only time to reach half …
Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.
2015
In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Cukurova region of Turkey, were investigated. Fermentations were conducted for 180days in three different brines, including NaCl 10% w/v, NaCl 8% w/v and NaCl 8% w/v added with glucose 0.5%. In total, 223 yeasts were isolated and then identified by PCR-RFLP analysis of the 5.8S ITS rRNA region and sequence information for the D1/D2 domains of the 26S rRNA gene. A broad range of yeast biodiversity was identified, including eight genera and nine species. Candida boidinii (41%), Wickerhamomyces anomalus (32%) and Saccharomyces sp. (18%) were predominant yeasts…
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
2011
In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars th…
Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice
2013
The application of heat treatment is especially important in maintaining the organoleptic characteristics of fermented agro-food products, which potential consumers perceive as reflecting the quality of these foodstuffs. The aim of this study was to evaluate the influence of pasteurization time and temperature on the flesh firmness of table olives cv. Nocellara del Belice, packaged in glass jars, and to study their effect on the microbial community of table olives. Four different treatments were applied, one for each of the pasteurization temperatures adopted: 65 °C, 75 °C, 85 °C and 95 °C. A control test was also carried out (test Tc, not pasteurized). Each test was repeated with treatment…