Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

Journal of Food Protection

Volumn 74, Issue 12, 2011, Pages 2169-2176

  Bautista Gallego, J ^a   Arroyo Lopez F N ^a   Romero Gil, V ^a   Rodriguez Gomez F ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORIDE; FOOD PRESERVATIVE; ZINC CHLORIDE; ZINC DERIVATIVE;

ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; DRUG EFFECT; ENTEROBACTERIACEAE; EVALUATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PRODUCT SAFETY; TASTE;

CHLORIDES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; OLEA; TASTE; ZINC COMPOUNDS;

EID: 82955180298     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-201     Document Type: Article

References (21)

1. Arroyo-López, F. N. 2007. Storage and packing of Manzanilla-Aloreña. Design of mathematical models to express the growth and inhibition of the microbial population. Ph.D. thesis. University of Seville, Seville, Spain.
2. Arroyo-López, F. N., J. Bautista-Gallego, M. C. Durán-Quintana, and A. Garrido-Fernández. 2008. Effects of ascorbic acid, sodium metabisulphite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-aloreña cracked olives. LWT Food Sci. Technol. 41:551-560.
3. Arroyo-López, F. N., J. Bautista-Gallego, K. A. Segovia Bravo, P. García García, M. C. Durán Quintana, C. Romero, F. Rodríguez Gómez, and A. Garrido-Fernández. 2009. Instability profile of fresh packed ''seasoned'' Manzanilla-Aloreña table olives. LWT Food Sci. Technol. 42:1629-1639.
4. Arroyo-López, F. N., and A. Garrido Fernández. 2010. Problemas tecnológicos y consideraciones generales relacionadas con la mejora del proceso de elaboración de la Aceituna Aloreña de Málaga, p. 87-124. In A. López-López and A. Garrido-Fernández (ed.), Producción, elaboració n, composición y valor nutricional de la Aceituna Aloreña de Málaga. Redagua SL, Málaga, Spain.
5. Bautista-Gallego, J., F. N. Arroyo-López, A. Garrido- Fernández, P. García-García, A. López-López, and F. Rodríguez-Gómez. 2010. Composiciones conservantes de aceitunas con actividad antifúngica. Patent request P201030491. Reference: ES1641.387.
6. Bautista-Gallego, J., F. N. Arroyo-López, A. López- López, and A. Garrido-Fernández. 2011. Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives. LWT Food Sci. Technol. 44:120-129.
7. Esteve-Zarzoso, B., C. Belloch, F. Uruburu, and A. Querol. 1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 49:329-337. (Pubitemid 29225895)
8. Garrido-Fernández, A., M. J. Fernández Díez, and R. M. Adams. 1997. Table olives: production and processing. Chapman & Hall, London.
9. Hibbert, B. 2009. Chemometric analysis of sensory data, p. 377-424. In S. D. Brown, R. Tauler, and B. Walczak (ed.), Comprehensive chemometrics. Chemical and Biochemical Data Analysis. Elsevier, Oxford.
10. International Olive Oil Council. 2010. Key figures on the world market for table olives. Data adopted at the 98th session of the IOOC, Madrid, 22 to 26 November 2010.
11. Lee, J., and D. Chambers. 2010. Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from china, Japan and Korea. J. Food Sci. 75:S141-S147.
12. Montaño, A., A. H. Sánchez, and A. Castro. 1993. Controlled fermentation of green table olives. J. Food Sci. 58:842-852.
13. Ngo, T., and Y. Zhao. 2007. Formation of zinc-chlorophyll derivative complexes in thermally processed green pears (Pyrus communis L.). J. Food Sci. 72:C397-C404. (Pubitemid 47373545)
14. Office of Dietary Supplements (National Institutes of Health). 2011. Dietary supplement facts sheet. Zinc. Available at: http://ods.od.nih. gov/. Accessed January 2011.
15. Pons-Sánchez-Cascado, S., M. C. Vidal-Carou, M. L. Nunes, and M. T. Veciana-Nogues. 2006. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 17:564-569. (Pubitemid 43033407)
16. Segovia-Bravo, K. A., M. Jarén-Galán, P. García-García, and A. Garrido-Fernández. 2010. Treatments to inhibit the browning reactions in model solutions of olive fruit extracts. Food Chem. 123:741-746.
17. Stehlik-Tomas, V., V. Gulan Zetić, D. Stanzer, S. Grba, and N. Vahčić. 2004. Zinc, copper and manganese enrichment in yeast Saccharomyces oleaginosus. Food Technol. Biotechnol. 42:115-120. (Pubitemid 38723445)
18. Torriani, S., G. E. Felis, and F. Dellaglio. 2001. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA genederived primers. Appl. Environ. Microbiol. 67:3450-3454. (Pubitemid 33641213)
19. Tosun, A., and M. Ergun. 2007. Use of experimental design method to investigate metal ion effects in yeast fermentations. J. Chem. Technol. Biotechnol. 82:11-15. (Pubitemid 46138682)
20. United Nations Childrens' Fund. 2004. WHO/UNICEF joint statement. Clinical management of acute diarrhea. World Health Organization & UNICEF, Geneva and New York.
21. Zhao, X., C. Xue, X. M. Ge, W. J. Yuan, and F. W. Bai. 2009. Impact of zinc supplementation on the improvement of ethanol tolerance and yield of self-flocculating yeast in continuous ethanol fermentation. J. Biotechnol. 139:55-60.