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.
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