The effects of thermal treatment on green table olives were evaluated as a method to control enzymaticbrowning, to minimise the microorganism presence and to extend their shelf-life. However this treatmentis often responsible for colour alterations, development of off-flavours and unfavourable texturechanges. Moreover, the effect of different re-use of the natural brine of fermentation with or without differenttreatments was investigated. Calcium treatment was suggested to maintain firmness. Firmingeffects obtained from heat treatment combined with calcium treatment have been attributed to heatactivatedpectin methylesterase and/or to increased calcium diffusion into tissues at higher temperatures.The results derived from this study will help in designing new processes which can be appliedin table olive industry.
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