Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method
Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2015-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535 |
| _version_ | 1818939033723600896 |
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| author | J. A. Juarez Romero G. Denoya G. Polenta |
| author_facet | J. A. Juarez Romero G. Denoya G. Polenta |
| author_sort | J. A. Juarez Romero |
| collection | DOAJ |
| description | Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation. Four types of fermentation were used: brine at 2% NaCl plus AI; brine at 2% NaCl plus three “extendidos”; brine at 9% NaCl plus three “extendidos”; and brine at 9% NaCl plus AI and one “extendido”. As previously observed in other varieties by other authors, we noticed that lower pH values were achieved in 2% NaCl fermentations vs. 9% NaCl fermentations. AI prevented the “alambrado” whereas brine at 2% NaCl reduced this spoilage as compared with brine at 9% NaCl. The darkest color of olives was obtained with three “extendidos”, but 83% of brightness reduction was achieved with only one “extendido”. The “extendido” process decreased the texture. We conclude that the combination of AI and “extendido” can add benefits to natural black olives of the Arauco variety. |
| first_indexed | 2024-12-20T06:17:19Z |
| format | Article |
| id | doaj.art-47568de0bf614d8db8b723b603812295 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-20T06:17:19Z |
| publishDate | 2015-06-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-47568de0bf614d8db8b723b6038122952022-12-21T19:50:30ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142015-06-01662e070e07010.3989/gya.09461421503Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine methodJ. A. Juarez Romero0G. Denoya1G. Polenta2Laboratorio de Industria y Sanidad Olivícola, INTAInstituto en Tecnología de los Alimentos, INTAInstituto en Tecnología de los Alimentos, INTARipe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation. Four types of fermentation were used: brine at 2% NaCl plus AI; brine at 2% NaCl plus three “extendidos”; brine at 9% NaCl plus three “extendidos”; and brine at 9% NaCl plus AI and one “extendido”. As previously observed in other varieties by other authors, we noticed that lower pH values were achieved in 2% NaCl fermentations vs. 9% NaCl fermentations. AI prevented the “alambrado” whereas brine at 2% NaCl reduced this spoilage as compared with brine at 9% NaCl. The darkest color of olives was obtained with three “extendidos”, but 83% of brightness reduction was achieved with only one “extendido”. The “extendido” process decreased the texture. We conclude that the combination of AI and “extendido” can add benefits to natural black olives of the Arauco variety.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535alternating air injectioncv. arauconatural black olivesspoilage of “alambrado” |
| spellingShingle | J. A. Juarez Romero G. Denoya G. Polenta Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method Grasas y Aceites alternating air injection cv. arauco natural black olives spoilage of “alambrado” |
| title | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_full | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_fullStr | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_full_unstemmed | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_short | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_sort | influence of alternating air injection on the color and alambrado of natural black olives cv arauco as compared with the traditional argentine method |
| topic | alternating air injection cv. arauco natural black olives spoilage of “alambrado” |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535 |
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