Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period.
The changes that take place during the shelf life of "seasoned" olives (packing conditions: 4% NaCl, 0.1%citric acid, and 0.0175% sorbate) using fresh (FF) and stored (SF) cracked fruits were studied. Texture, L, b, NaCl, and pH experienced slight changes. Values of a and titratable and combined acidity increased following a first-order kinetic with higher constants for FF. Glucose was completely exhausted, and mannitol showed only a slight decline. Hydroxytyrosol and tyrosol contents in brines increased rapidly from the acidic hydrolysis of oleuropein, hydroxytyrosol-4-beta -d-glucoside, and salidroside, the concentrations of which decreased. Sorbate content decreased with time and disappeared completely in SF. Yeasts grew rapidly in FF and were markedly inhibited in SF. There was a moderate growth of lactic acid bacteria in FF, whereas they grew markedly in SF during the first few days. Some of these changes limit the shelf life of the product.
López
Francisco Noé Arroyo
FN
Food Biotechnology Department, Instituto de la Grasa (CSIC), Seville, Spain.
Romero
Concepción
C
Del Carmen Durán  Quintana
Maria
M
López
Antonio López
AL
García
Pedro García
PG
Fernández
Antonio Garrido
AG
D001419:Bacteria / Q000254:growth & development; D002241:Carbohydrates / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D031658:Olea / Q000737:chemistry* / Q000382:microbiology*; D013011:Sorbic Acid / Q000032:analysis; D017365:Spices; D013997:Time Factors; D015003:Yeasts / Q000254:growth & development
D002241:Carbohydrates; D013011:Sorbic Acid