In the present work, the effects of different drying and brining treatments on pigmented Biancolilla olives were evaluated. The olive cultivar considered is typical of Sicily and was harvested at pigmented state. The carpological data revealed its good quality as table olives. A preliminaryfermentation in brine was applied to the samples. Half of the samples were dried whereas the remaining olives were subjected to three different lye treatments and oxidation steps. After washing, the olives were stored according to anatural fermentation or drying process with or without a pretreatmentof iron gluconate. The fermentation and oxidationsteps conditioned the hygienic characteristics of the final product affecting the pH value of the brine. The use of iron salt for improving the darkening rate of processed olives influenced the color parameters as expected. The oxidation and the addition of iron salt affected the texture of dried olivesmaking them softer than those directly dried. The resultssuggest that the Biancolilla cultivar is suitable for fermentation in brine without any previous treatment such as oxidation.

Effect of drying, chemical and natural processing methods on black Biancolilla olives / Romeo, Fv; Piscopo, A; Poiana, Marco. - In: GRASAS Y ACEITES. - ISSN 0017-3495. - 63:2(2012), pp. 223-230. [10.3989/gya.095811]

Effect of drying, chemical and natural processing methods on black Biancolilla olives

Piscopo A;POIANA, MARCO
2012-01-01

Abstract

In the present work, the effects of different drying and brining treatments on pigmented Biancolilla olives were evaluated. The olive cultivar considered is typical of Sicily and was harvested at pigmented state. The carpological data revealed its good quality as table olives. A preliminaryfermentation in brine was applied to the samples. Half of the samples were dried whereas the remaining olives were subjected to three different lye treatments and oxidation steps. After washing, the olives were stored according to anatural fermentation or drying process with or without a pretreatmentof iron gluconate. The fermentation and oxidationsteps conditioned the hygienic characteristics of the final product affecting the pH value of the brine. The use of iron salt for improving the darkening rate of processed olives influenced the color parameters as expected. The oxidation and the addition of iron salt affected the texture of dried olivesmaking them softer than those directly dried. The resultssuggest that the Biancolilla cultivar is suitable for fermentation in brine without any previous treatment such as oxidation.
2012
En el presente trabajo se han evaluado los efectos de los diferentes tratamientos de secado y salado para aceitunas pigmentadas Biancolilla. La variedad de aceituna seleccionada es considerada la típica de Sicilia y fue cosechada en el estadío de pigmentación. Los datos morfolóficos revelan su buena calidad como aceituna de mesa. Se ha aplicado a las muestras una fermentación preliminar. La mitad de ellas se secaron, mientras que las restantes fueron sometidas a tres tratamientos diferentes con lejía y procesos oxidantes. Después del lavado, las aceitunas se almacenan mediante una fermentación natural o proceso de secado, con o sin un pretratamiento de gluconato de hierro. Los pasos de fermentación y oxidación condicionan las características higiénicas del producto final afectando al valor del pH de la salmuera. El uso de la sal de hierro para mejorar la velocidad de oscurecimiento de las aceitunas procesadas influyó sobre los parámetros del color como se esperaba. La oxidación y la adición de la sal de hierro afectó a la textura de las aceitunas secas haciéndolas más blandas que las secadas directamente. Los resultados sugieren que la variedad Biancolilla es adecuada para la fermentación en salmuera, sin ningún tratamiento, tal como la oxidación.
Biancolilla
Colour
Drying process
Natural fermentation
Table olives
Texture
File in questo prodotto:
File Dimensione Formato  
Romeo_2012_Grasas Aceites_Effect_editor.pdf

accesso aperto

Descrizione: versione dell'editore- OPEN ACCESS
Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 558.86 kB
Formato Adobe PDF
558.86 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/4843
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 7
  • ???jsp.display-item.citation.isi??? 8
social impact