Effect of calcium chloride on mechanical properties and microbiological characteristics of cv. Conservolea naturally black olives fermented at different sodium chloride levels

Journal of the Science of Food and Agriculture

Volumn 87, Issue 6, 2007, Pages 1123-1131

  Tassou, Chrysoula C ^a   Katsaboxakis, Constantinos Z ^a   Georget, Dominique M R ^b,c   Parker, Mary L ^b   Waldron, Keith W ^b   Smith, Andrew C ^b   Panagou, Efstathios Z ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

Calcium chloride; Conservolea; Mechanical properties; Microscopy; Naturally black olives; Texture

Indexed keywords

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 34247541371     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2823     Document Type: Article

References (43)

1. Table olives: a world market entering a new phase. Olivae 89:32-35 (2001).
2. Garrido Fernández A, Fernández Diaz MJ and Adams RM, Table Olives: Production and Processing. Chapman and Hall, London (1997).
3. Balatsouras GD, Table Olives: Cultivars, Chemical Composition, Commercial Preparations, Quality Standards, Packaging, Marketing. Agricultural University of Athens Edition, Athens (1995). (in Greek).
4. Doutsias G, Greek table olives. Olives and Olive Oil 19:29-34 (2000).
5. Jiménez A, Heredia AM, Guillén R and Fernández- Bolaños J, Correlation between soaking conditions, cation content of cell wall and olive firmness during 'Spanish green olive' processing. J Agric Food Chem 45:1653-1658 (1997).
6. Araujo AJ, Labavitch JM and Heredia AM, Changes in the cell wall of olive fruit during processing. J Agric Food Chem 42:1194-1199 (1994).
7. Mafra I, Barros AS, Nunes C, Vitorino R, Saraiva J, Smith AC, et al, Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests. J Sci Food Agric 86:988-998 (2006).
8. Fernández-Bolaños J, Heredia AM, Saldaña C, Rodríguez R, Guillén R and Jiménez A, Effects of dressings ('alinos') on olive texture: cellulase, polygalacturonase and glycosidase activities of garlic and lemon present in brines. Eur Food Res Technol 212:465-468 (2001).
9. Fernández-Bolaños J, Heredia AM, Saldaña C, Rodríguez R, Guillén R and Jiménez A, Factors affecting the changes in texture of dressed ('aliñadas') olives. Eur Food Res Technol 214:237-241 (2002).
10. Vaughn RH, The fermentation of olives, in Industrial Microbiology, ed. by Reed G. AVI Publishing, Westport, CT, pp. 207-236 (1982).
11. García P, Brenes M and Garrido-Fernández A, Effects of pH and salts on the firmness of canned ripe olives. Sci Alim 14:159-172 (1994).
12. Brenes M, García P and Garrido-Fernández A, Influence of salts and pH on the firmness of olives in acid conditions. J Food Qual 17:335-346 (1994).
13. Durán MC, García P and Garrido-Fernández A, Fermentación en medio aeróbico de aceitunas maduras en salmuera con inyección alternante de aire. Estudio de la infiuencia de la adición de cloruro cáclico sobre la textura. Grasas Aceites 37:242-249 (1986).
14. 2. J Food Sci 51:135-137 (1986).
15. Fleming HP, McFeeters RF and Thompson RL, Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride. J Food Sci 52:653-657 (1987).
16. McFeeters RF and Fleming HP, Inhibition of cucumber tissue softening in acid brines by multivalent cations: inadequacy of the pectin 'egg box' model to explain textural effects. J Agric Food Chem 37:1053-1059 (1989).
17. Lee Y and Howard L, Firmness and phytochemical losses in pasteurized yellow banana peppers (Capsicum annuum) as affected by calcium chloride and storage. J Agric Food Chem 47:700-703 (1999).
18. Baranyi J, Roberts TA and McClure P, A non-autonomous differential equation to model bacterial growth. Food Microbiol 10:43-59 (1993).
19. Baranyi J and Roberts TA, A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23:277-294 (1994).
20. Spurr AR, A low viscosity epoxy resin embedding medium for electron microscopy. J Ultrastruct Res 26:31-43 (1969).
21. Borcakli M, Özay G, Alperden I, Özsan E and Erdek Y, Changes in chemical and microbiological composition of olive during fermentation. Grasas Aceites 44:253-258 (1993).
22. Özay G and Borcakli M, Effect of brine replacement and salt concentration on the fermentation of naturally black olives. Food Res Int 28:553-559 (1996).
23. Durán Quintana MC, Garrido Fernández A, González Cancho F and Fernández González MJ, Aceitunas negras maduras en salmuera. Estudio físico-químico y microbiológico de la fermentación. Grasas Aceites 22:167-176 (1971).
24. González Cancho F, Nosti Vega M, Durán Quintana MC, Garrido Fernandez A and Fernández Díez MJ, El proceso de fermentación en las aceitunas maduras en salmuera. Grasas Aceites 26:297-309 (1975).
25. Balatsouras GD, Taxonomic and physiological characteristics of the facultative rod type lactic acid bacteria isolated from fermenting green and black olives. Grasas Aceites 36:239-249 (1985).
26. Buescher RW, Hudson JM and Adams JR, Inhibition of polygalacturonase softening of cucumber pickles by calcium chloride. J Food Sci 44:1786-1787 (1979).
27. Waldron KW, Smith AC, Parr AJ, Ng A and Parker ML, New approaches to understanding and controlling the effects of cell separation on fruit and vegetable texture. Trends Food Sci Technol 8:213-221 (1997).
28. Qi B, Moore KG and Orchard J, Effect of cooking on banana and plantain texture. J Agric Food Chem 48:4221-4226 (2000).
29. Marsilio V, Lanza B, Campestre C and De Angelis M, Oven-dried table olives: textural properties as related to pectic composition. J Sci Food Agric 80:1271-1276 (2000).
30. Mafra I, Lanza E, Reis A, Marsilio V, Campestre C, De Angelis M, et al, Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea). Physiol Plant 111:439-447 (2001).
31. Georget DMR, Smith AC, Waldron KW and Rejano L, Effect of 'Californian' process on the texture of Hojiblanca olive (Olea europaea) harvested at different ripening stages. J Sci Food Agric 83:574-579 (2003).
32. Tibbits CW, MacDougall AJ and Ring SG, Calcium binding and swelling behaviour of a high methoxyl pectin gel. Carbohydr Res 310:101-107 (1998).
33. Stanley DW, Bourne MC, Stone AP and Wismer WV, Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots. J Food Sci 60:327-333 (1995).
34. Verlinden BE, De Barsy T, De Baerdemaeker J and Deltour R, Modelling the mechanical and histological properties of carrot tissue during cooking in relation to texture and cell wall changes. J Text Stud 27:15-28 (1996).
35. Izumi H and Watada AE, Calcium treatments affect storage quality of shredded carrots. J Food Sci 59:106-109 (1994).
36. Roy S, Conway WS, Watada AE, Sams CE, Pooley CD and Wergin WP, Distribution of the anionic sites in the cell wall of apple fruit after calcium treatment. Protoplasma 178:156-167 (1994).
37. Mastrángelo MM, Rojas AM, Castro MA, Gerschenson LN and Alzamora SM, Texture of glucose-infused melon. J Sci Food Agric 80:769-776 (2000).
38. Jiménez A, Guillén R, Sánchez C, Fernandez-Bolaños J and Heredia AM, Changes in texture and cell wall polysaccharides of olive fruit during 'Spanish green olive' processing. J Agric Food Chem 43:2240-2246 (1995).
39. Heredia AM, Guillén R, Sánchez C, Jiménez A and Fernández-Bolaños J, Changes in pectic polysaccharides dur-ing elaboration of table olives, in Pectins and Pectinases, ed. by Visser J and Voragen AGJ. Elsevier, Amsterdam, pp. 569-576 (1996).
40. Jiménez A, Heredia AM, Guillén R and Fernández- Bolaños J, Correlation between soaking conditions, cation content of cell wall, and olive firmness during 'Spanish green olive' processing. J Agric Food Chem 45:1653-1658 (1997).
41. Georget DMR, Smith AC and Waldron KW, Effect of ripening on the mechanical properties of the Portuguese and Spanish varieties of Olea europaea. J Sci Food Agric 81:448-454 (2001).
42. Marsilio V and Lanza B, Effects of lye-treatment on the nutritional and microstructural characteristics of table olives (Olea europaea L.). Rev Esp Cienc Tecnol Alim 35:178-190 (1995).
43. Marsilio V, Lanza B and De Angelis M, Olive cell wall components: physical and biochemical changes during processing. J Sci Food Agric 70:35-43 (1996).