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Cracked green table olive from the south of Portugal: the influence of diferent brining conditons

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Resumo:In the south of Portugal, cracked green olives represent a traditional way of processing table olives. After harvesting and sorting, the olives are washed, broken and immediately brined (Process A) or submitted to various washing steps with water prior to brining (Process B). The objective of this work was to study the effect of different processing treatments on the evolution of microbiological and physicochemical parameters during the fermentation of cracked green olives at a homemade scale and at different temperatures (25 ºC, room temperature and 18 ºC). Yeasts were found to be the dominant group in fermented cracked green table olives. Process A originated brines without countable Enterobacteria, with higher free acidity and higher phenolic content, when compared to brines resulting from Process B, suggesting that cracking and brining them straight away, represent a preferable way of processing olives which may guarantee the safety of the final product.
Autores principais:Rodrigues, Neusa
Outros Autores:Cavaco, Teresa; Quintas, Célia
Assunto:Brines Cracked table olives Enterobacteriaceae Fermentation Yeasts
Ano:2010
País:Portugal
Tipo de documento:capítulo de livro
Tipo de acesso:acesso aberto
Instituição associada:Universidade do Algarve
Idioma:inglês
Origem:Sapientia - Universidade do Algarve

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