Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice

Risultato della ricerca: Paper

Abstract

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 treatments lasting 4, 8 and 12 minutes. In order to determine the mechanical properties of the olives, all of the batches were subsequently subjected to a laboratory compression test using a dynamometer (Imada DPS 5R - USA) connected to a stand and a PC for data download. The compression force was recorded continuously along the entire pulp sample. Microbiological analyses were performed on olives and brines immediately after the heat treatment (t0) and after 2 months (t1). The results obtained here show that it is appropriate to employ pasteurization temperatures at least equal to 75 °C for a time not lower than 8 minutes from the microbiological point of view. Regarding the olive fruits mechanical properties, it is advisable to use a pasteurization temperature of 75 °C even for a time of 4 minutes in order to maintain a good flesh firmness thus satisfying the consumers' taste.
Lingua originaleEnglish
Stato di pubblicazionePublished - 2013

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pasteurization
firmness
temperature
mechanical properties
testing
heat treatment
dynamometers
jars
pulp
microbial communities
glass
foods
fruits
sampling

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@conference{ea65ee49e74a4fdf8619665c5a888129,
title = "Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice",
abstract = "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 treatments lasting 4, 8 and 12 minutes. In order to determine the mechanical properties of the olives, all of the batches were subsequently subjected to a laboratory compression test using a dynamometer (Imada DPS 5R - USA) connected to a stand and a PC for data download. The compression force was recorded continuously along the entire pulp sample. Microbiological analyses were performed on olives and brines immediately after the heat treatment (t0) and after 2 months (t1). The results obtained here show that it is appropriate to employ pasteurization temperatures at least equal to 75 °C for a time not lower than 8 minutes from the microbiological point of view. Regarding the olive fruits mechanical properties, it is advisable to use a pasteurization temperature of 75 °C even for a time of 4 minutes in order to maintain a good flesh firmness thus satisfying the consumers' taste.",
author = "Pietro Catania and Giancarlo Moschetti and Alessandra Martorana and Mariangela Vallone and Maria Alleri",
year = "2013",
language = "English",

}

TY - CONF

T1 - Influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara del Belice

AU - Catania, Pietro

AU - Moschetti, Giancarlo

AU - Martorana, Alessandra

AU - Vallone, Mariangela

AU - Alleri, Maria

PY - 2013

Y1 - 2013

N2 - 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 treatments lasting 4, 8 and 12 minutes. In order to determine the mechanical properties of the olives, all of the batches were subsequently subjected to a laboratory compression test using a dynamometer (Imada DPS 5R - USA) connected to a stand and a PC for data download. The compression force was recorded continuously along the entire pulp sample. Microbiological analyses were performed on olives and brines immediately after the heat treatment (t0) and after 2 months (t1). The results obtained here show that it is appropriate to employ pasteurization temperatures at least equal to 75 °C for a time not lower than 8 minutes from the microbiological point of view. Regarding the olive fruits mechanical properties, it is advisable to use a pasteurization temperature of 75 °C even for a time of 4 minutes in order to maintain a good flesh firmness thus satisfying the consumers' taste.

AB - 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 treatments lasting 4, 8 and 12 minutes. In order to determine the mechanical properties of the olives, all of the batches were subsequently subjected to a laboratory compression test using a dynamometer (Imada DPS 5R - USA) connected to a stand and a PC for data download. The compression force was recorded continuously along the entire pulp sample. Microbiological analyses were performed on olives and brines immediately after the heat treatment (t0) and after 2 months (t1). The results obtained here show that it is appropriate to employ pasteurization temperatures at least equal to 75 °C for a time not lower than 8 minutes from the microbiological point of view. Regarding the olive fruits mechanical properties, it is advisable to use a pasteurization temperature of 75 °C even for a time of 4 minutes in order to maintain a good flesh firmness thus satisfying the consumers' taste.

UR - http://hdl.handle.net/10447/104420

M3 - Paper

ER -