Abstract
In order for olives of the Manzanilla variety to be produced as Spanish-style, they require a previous storage period before their alkaline treatment with NaOH. This holding time prevents the breakage and shedding of the fruit epidermis, but at the same time, causes an increase in the number of olives with surface blemishes and, consequently, loss in product quality. The objectives of this work were to investigate, at industrial scale, different alternatives to the holding period; specifically, the use of low-concentration alkaline solutions before the real alkaline treatment, and the use of alkaline solutions at low temperatures for this alkaline treatment. Basic parameters of the fermentative processes carried out in every treatment were monitored, and commercial quality of the final product was ascertained. The results indicate that both modifications are alternatives to the traditional treatment, and the products obtained applying these modifications have the same or higher quality than those obtained by the traditional process.
Highlights
In order for olives of the Manzanilla variety to be produced as Spanish-style, they require a previous storage period before their alkaline treatment with NaOH
The results indicate that both modifications are alternatives to the traditional treatment, and the products obtained applying these modifications have the same or higher quality than those obtained by the traditional process
En el trabajo que ahora se presenta, se ha podido confirmar a escala industrial que la utilización de lejías a 18°C para el cocido de aceitunas sin reposo previo, da lugar a productos finales con características superiores a las obtenidas con otros tratamientos: menor porcentaje de frutos alambrados, molestados o rotos al deshuesar
Summary
In order for olives of the Manzanilla variety to be produced as Spanish-style, they require a previous storage period before their alkaline treatment with NaOH. This holding time prevents the breakage and shedding of the fruit epidermis, but at the same time, causes an increase in the number of olives with surface blemishes and, loss in product quality. The results indicate that both modifications are alternatives to the traditional treatment, and the products obtained applying these modifications have the same or higher quality than those obtained by the traditional process. KEY-WORDS: Cold lye – Holding time – Lye – Pre-lye – Quality – Table olives
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