Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

Grasas y Aceites

Volumn 63, Issue 1, 2012, Pages 19-25

  Romeo, F V ^a,b   Piscopo, A ^a   Mincione, A ^a   Poiana, M ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Castelvetrano method; Natural fermentation; Nocellara del Belice; Spanish style; Table olives; Typical process

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS; OLEACEAE; STAPHYLOCOCCUS AUREUS;

EID: 84856293009     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.058511     Document Type: Article

References (20)

1. Amiot MJ, Fleuriette A, Macheix JJ. 1986. Importance and Evolution of Phenolic Compounds in Olive during growth and maturation. J. Agric. Food Chem. 3, 823-826.
2. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G. 2010. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol. 27, 162-170.
3. Arroyo-López FN, Bautista-Gallego J, Segovia-Bravo KA, García-García P, Durán-Quintana MC, Romero C, Rodríguez-Gómez F, Garrido-Fernández A. 2009. Instability profile of fresh packed "seasoned" Manzanilla-Aloreña table olives. LWT - Food Sci. Technol. 42, 1629-1639.
4. Cappello A, Poiana M. 2005. Caratteristiche agronomiche, merceologiche e tecnologiche delle principali cv di olivo da tavola siciliane, in Regione Siciliana Assessorato Agricoltura e Foreste (Ed) Le olive da tavola in Sicilia, produzioni di qualità, Castelvetrano, Italy, pp. 62.
5. Ciafardini G, Marsilio V, Lanza B, Pozzi N. 1994. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation. Appl. Environ. Micro. 60, 4142-4147. (Pubitemid 24335872)
6. Ciafardini G, Zullo BA. 2000. β-glucosidase activity in olive brine during the microbiological debittering process. Adv. Food Sci. 22, 69-76.
7. Fernández-Diez MJ, Castro R, Fernández A, Cancho FG, Pellissó FG, Vega MN, Moreno AH, Mosquera IM, Navarro LR, Quintana MCD, Roldàn FS, García PG, Castro A. 1985. Biotecnología de la aceituna de mesa, CSIC (Ed.). CSIC, Madrid, Spain.
8. Garrido-Fernández A, Fernández-Diez MJ, Adams MR. 1997. Table olives: production and processing, Chapman & Hall (Eds.). London, UK.
9. International Olive Oil Council. 2004. COI/OT/NC n° 1: Trade Standard Applying To Table Olives, Madrid, España.
10. Kiritsakis AK. 1998. Olive Oil, From The Tree To The Table. Second Edition, Food and Nutrition Press, Inc. Trumbull, Connecticut, 06611 USA.
11. Kopsidas GC. 1995. Multiobjective optimization of table olive preparation system. Eur. J. Oper. Res. 85, 383-398.
12. Montaño A, Sánchez AH, Casado FJ, de Castro A, Rejano L. 2003. Chemical profile of industrially fermented green olives of different varieties. Food Chem. 82, 297-302. (Pubitemid 36677496)
13. Oliveira M, Brito D, Catulo L, Leitão F, Gomes L, Silva S, Vilas-Boas L, Peito A, Fernandes I, Gordo F, Peres C. 2004. Biotechnology of olive fermentation of "Galega" Portuguese variety. Grasas Aceites 55, 219-226. (Pubitemid 40541474)
14. Panagou EZ, Tassou CC, Katsaboxakis CZ. 2003. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. J. Sci. Food Agric. 83, 667-674. (Pubitemid 36579871)
15. Panagou EZ. 2006. Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing condition at 4 and 20 °C. LWT - Food Sci. Technol. 39, 322-329. (Pubitemid 43053456)
16. Romeo FV, De Luca S, Piscopo A, Perri E, Poiana M. 2009. Effects of post fermentation processing on the stabilization of naturally fermented green table olives (cv Nocellara Etnea). Food Chem. 116, 873-878.
17. Sabatini N, Marsilio V. 2008. Volatile compounds in table olives (Olea europaea L., Nocellara del Belice cultivar). Food Chem. 107, 1522-1528. (Pubitemid 350166772)
18. Sánchez AH, Rejano L, Montaño A, de Castro A. 2001. Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. Int. J. Sci. Food Micro. 67, 115-122. (Pubitemid 32622138)
19. Sánchez AH, de Castro A, Rejano L, Montaño A. 2000. Comparative study on chemical changes in olive juice and brine during green olive fermentation. J. Agric. Food Chem. 48, 5975-5980. (Pubitemid 32056836)
20. Sánchez Gómez AH, García García P, Rejano Navarro L. 2006. Elaboration of table olives. Grasas Aceites 57, 86-94.