Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2630-2637

  Lanza, Barbara ^a   Di Serio, Maria G ^a   Giansante, Lucia ^a   Di Loreto, Giuseppina ^a   Russi, Francesca ^a   Di Giacinto, Luciana ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Olive oil; Olives; Processed food; Shelf life

Indexed keywords

ANTIOXIDANT CONTENTS; MONOVARIETAL EXTRA-VIRGIN OLIVE OIL; OLIVES; PHYSICO-CHEMICAL ANALYSIS; PHYSICO-CHEMICALS; QUALITY CHARACTERISTIC; ROOM TEMPERATURE; SHELF LIFE;

CHEMICAL ANALYSIS; OLIVE OIL; PROCESSED FOODS;

OILS AND FATS;

OLEA EUROPAEA; OLEACEAE;

EID: 84886238378     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12259     Document Type: Article

References (29)

1. Allouche, Y., Jiménez, A., Gaforio, J.J., Uceda, M. & Beltrán, G. (2007). How heating affects extra virgin olive oil quality indexes and chemical composition. Journal of Agriculture and Food Chemistry, 55, 9646-9654.
2. Angerosa, F., Di Giacinto, L. & De Mattia, G. (1993). Conservabilità degli oli extra-vergini di oliva confezionati. Nota I. Rivista di Merceologia, 32, 243-259.
3. Anniva, C. & Tsimidou, M.Z. (2009). On the quality control of 'olive paste', a specialty based on olives and olive oil. European Journal of Lipid Science and Technology, 111, 328-336.
4. Baiano, A., Gomes, T. & Caponio, F. (2005). Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization. Grasas y Aceites, 56, 177-181.
5. Baiano, A., Gambacorta, G., Terracone, C., Previtali, M.A. & La Notte, E. (2009). Characterization of drupes, phenolic content and antioxidant capacity of Italian olive fruits. Journal of Food Lipids, 16, 209-226.
6. Boskou, G., Salta, F.N., Chrysostomou, S., Mylona, A., Chiou, A. & Andrikopoulos, N.K. (2006). Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 94, 558-564.
7. Brenes, M., Garcia, A., Dobarganes, M.C., Velasco, J. & Romero, C. (2002). Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. Journal of Agriculture and Food Chemistry, 50, 5962-5967.
8. Ciafardini, G., Zullo, B.A. & Iride, A. (2006). Lipase production by yeasts from extra virgin olive oil. Food Microbiology, 23, 60-67.
9. Codex Alimentarius. (1987). Codex Standard for Table Olives, CODEX STAN 66-1981 (Rev. 1-1987).
10. Cucurachi, A. (1969). L'esame nel visibile degli oli d'oliva vergini, dei rettificati e delle miscele. Rivista Italiana delle Sostanze Grasse, 46, 449-458.
11. Di Giovacchino, L., Mucciarella, M.R., Costantini, N., Ferrante, M.L. & Surricchio, G. (2002). Use of nitrogen to improve stability of virgin olive oil during storage. Journal of the American Oil Chemists' Society, 79, 339-344.
12. Escudero-Gilete, M.L., Meléndez-Martínez, A.J., Heredia, F.J. & Vicario, I.M. (2009). Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis. Grasas y Aceites, 60, 396-404.
13. Garrido Fernandez, A., Fernandez Diez, M.J. & Adams, M.R. (1997). Table Olives. Production and Processing. London, UK: Chapman & Hall.
14. IOC. (2004). COI/OT/NC no 1. (Resolution No. RES-2/91-IV/04) Trade Standard Applying to Table Olives. Madrid, Spain: International Olive Oil Council.
15. IOC. (2011). COI/OT/MO/Doc. No 1/Rev. 2. (Decision No DEC-18/99-V/2011). Method for the Sensory Analysis of Table Olives. Madrid, Spain: International Olive Oil Council.
16. Kailis, S. & Harris, D. (2007). Producing Table Olives. Colligwood, WA: Landlinks Press.
17. Lanza, B., Di Serio, M.G., Iannucci, E., Russi, F. & Marfisi, P. (2010). Nutritional, textural and sensorial characterization of Italian table olives (Olea europaea L. cv. "Intosso d'Abruzzo"). International Journal of Food Science and Technology, 45, 67-74.
18. Lopez-Lopez, A., Rodriguez-Gomez, F., Cortes-Delgado, A., Montano, A. & Garrido-Fernandez, A. (2009). Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics. Journal of Agriculture and Food Chemistry, 57, 8973-8981.
19. Malheiro, R., Casal, S., Sousa, A. et al. (2012). Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives. Food and Bioprocess Technology, 5, 1733-1742.
20. Montano, A., Casado, F.J., de Castro, A., Sanchez, A.H. & Rejano, L. (2005). Influence of processing, storage time, and pasteurization upon tocopherol and amino acid contents of treated green table olives. European Food Research and Technology, 220, 255-260.
21. Morelló, J.R., Motilva, M.J., Tovar, M.J. & Romero, M.P. (2004). Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry, 85, 357-364.
22. Mucciarella, M.R. & Marsilio, V. (1997). Influenza del processo tecnologico di preparazione e della conservazione sulle caratteristiche chimico-fisiche dell'olio di oliva vergine extra usato come copertura di conserve vegetali in vasetti di vetro. Rivista Italiana delle Sostanze Grasse, 74, 105-112.
23. Pereira, J.A., Casal, S., Bento, A. & Oliveira, M.B.P.P. (2002). Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europea, Cobrançosa, Madural, and Verdeal Transmontana. Journal of Agriculture and Food Chemistry, 50, 6335-6340.
24. REG. EEC/2568 (1991). Consolidated version of the Commission Regulation EEC No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1991R2568:20110401:EN:PDF (Accessed 01 April 2011).
25. Samaniego-Sánchez, C., Oliveras-López, M.J., Quesada-Granados, J.J., Villalón-Mir, M. & López-G a Serrana, H. (2012). Alterations in picual extra virgin olive oils under different storage conditions. European Journal of Lipid Science and Technology, 114, 194-204.
26. Sanchez, J., De Miguel, C., Ramirez, M.R., Delgado, J., Franco, M.N. & Martin, D. (2012). Efecto de las altas presiones hidrostàticas respecto a la pasteurizacion termica en los aspectos microbiologicos, sensoriales y estabilidad oxidativa de un paté de aceituna. Grasas y Aceites, 63, 100-108.
27. Schwartz, M., Quitral, V., Daccarett, C. & Callejas, J. (2009). Desarrollo de pasta untable de aceituna variedad Sevillana. Grasas y Aceites, 80, 451-457.
28. Stefanoudaki, E., Williams, M. & Harwood, J. (2010). Changes in virgin olive oil characteristics during different storage conditions. European Journal of Lipid Science and Technology, 112, 906-914.
29. Unal, K. & Nergiz, C. (2003). The effect of table olive preparing methods and storage on the composition and nutritive value of olives. Grasas y Aceites, 54, 71-76.