Effect of vacuum impregnation on physical changes during table olive processing

IF 1 4区 农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2022-12-16 DOI:10.3989/gya.0676211
C. Romero, P. García-García, A. Sánchez, M. Brenes
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引用次数: 1

Abstract

Among the benefits which vacuum impregnation (VI) may provide to fruits and vegetables, this study focused on weight and texture changes during the processing of table olives. VI applied to Manzanilla olives led to around 10% weight gain, which was maintained after their packing as black olives. However, this weight gain was only around 4 % for Hojiblanca olives. Likewise, the use of calcium chloride was recommended to maintain the firmness of the olives, in particular those of the softer Manzanilla cultivar. With regard to the Spanish-style, the Hojiblanca cultivar achieved around 4% weight gain during processing but the use of VI for Manzanilla olives was ruled out due to softening of the fruit. In addition. the black and green color of olives and their flavor were not modified by the application of VI. This technology could be very useful to reduce weight loss during table olive processing.
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真空浸渍对橄榄加工过程中物理变化的影响
在真空浸渍(VI)可能为水果和蔬菜带来的好处中,本研究重点关注了餐桌橄榄加工过程中的重量和质地变化。VI应用于曼萨尼拉橄榄导致约10%的重量增加,在将其包装为黑橄榄后保持不变。然而,Hojiblanca橄榄的体重增加仅为4%左右。同样,建议使用氯化钙来保持橄榄的硬度,特别是较软的曼萨尼拉品种的橄榄。就西班牙风格而言,Hojiblanca品种在加工过程中体重增加了约4%,但由于果实软化,排除了在曼萨尼拉橄榄中使用VI的可能性。此外VI的应用没有改变橄榄的黑色和绿色及其风味。该技术对减少餐桌橄榄加工过程中的重量损失非常有用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Grasas y Aceites
Grasas y Aceites 工程技术-食品科技
CiteScore
2.50
自引率
0.00%
发文量
50
审稿时长
3 months
期刊介绍: Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality
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