title: Evaluating the effects of zinc chloride as a preservative in cracked table olive packing.
abstract: This survey studies the influence of different zinc chloride concentrations (0.050, 0.075, and 0.100%, wt/vol) on the shelf life of "Aceituna Aloreña de Málaga" table olives. The Enterobacteriaceae population significantly (P ≤ 0.05) decreased in treatments  containing 0.050 and 0.100% ZnCl(2), and those with 0.075% ZnCl(2) had also lower average counts than those observed under the usual packaging conditions (0.12% potassium sorbate). Lactic acid bacteria increased for treatments with 0.050 and 0.075% ZnCl(2), but in  the presence of 0.100% they practically disappeared at the end of the shelf life period (∼3 months). With respect to yeasts, populations of these microorganisms significantly decreased with the first two concentrations (0.050 and 0.075%) but showed a slight increase in the presence of  0.100% of ZnCl(2), although remaining markedly below populations observed with potassium sorbate packing. The use of this chloride salt also led to products with higher concentrations of sugars in brine because of its selective microbial inhibition. Finally, olives treated with 0.075%  ZnCl(2) showed an improved sensory profile.
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre García Tejero, n° 4, 41012, Seville, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Bautista-Gallego
authors.forename: F N
authors.initials: FN
authors.lastname: Arroyo-López
authors.forename: V
authors.initials: V
authors.lastname: Romero-Gil
authors.forename: F
authors.initials: F
authors.lastname: Rodríguez-Gómez
authors.forename: A
authors.initials: A
authors.lastname: Garrido-Fernández
mesh_terms: D002712:Chlorides / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D004755:Enterobacteriaceae / Q000187:drug effects* / Q000254:growth & development; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D031658:Olea / Q000382:microbiology*; D013649:Taste / Q000187:drug effects; D017967:Zinc Compounds / Q000494:pharmacology*
chemical_list: D002712:Chlorides; D005520:Food Preservatives; D017967:Zinc Compounds; C016837:zinc chloride