Search results for "table olives"
showing 6 items of 16 documents
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…
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…
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…