Shelf-life of traditionally-seasoned <em>Aloreña de Málaga</em> table olives based on package appearance and fruit characteristics

V. Romero-Gil; F. Rodríguez-Gómez; M. Á. Ruiz-Bellido; A. Benítez Cabello; A. Garrido-Fernández; F. N. Arroyo-López

doi:10.3989/gya.0708182

Authors

V. Romero-Gil Food Biotechnology Department. Instituto de la Grasa (IG-CSIC). University Campus Pablo de Olavide - Regulatory Council of PDO Aloreña de Málaga table olives https://orcid.org/0000-0002-9644-1745
F. Rodríguez-Gómez Food Biotechnology Department. Instituto de la Grasa (IG-CSIC). University Campus Pablo de Olavide https://orcid.org/0000-0002-4738-4764
M. Á. Ruiz-Bellido Regulatory Council of PDO Aloreña de Málaga table olives https://orcid.org/0000-0002-8674-8006
A. Benítez Cabello Food Biotechnology Department. Instituto de la Grasa (IG-CSIC) https://orcid.org/0000-0001-9978-1617
A. Garrido-Fernández Food Biotechnology Department. Instituto de la Grasa (IG-CSIC). University Campus Pablo de Olavide https://orcid.org/0000-0001-8045-5838
F. N. Arroyo-López Food Biotechnology Department. Instituto de la Grasa (IG-CSIC). University Campus Pablo de Olavide https://orcid.org/0000-0001-6308-7746

DOI:

https://doi.org/10.3989/gya.0708182

Keywords:

Aloreña de Málaga, Evaluation, Lactic acid bacteria, Packaging evolution, Sensory table olives

Abstract

Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commercial products were free from Enterobacteriaceae, the initial yeast population was progressively inhibited, and only lactic acid bacteria grew during shelf-life. Among the physicochemical characteristics, pH decreased, lactic acid was formed while citric acid and mannitol were consumed. These changes resulted in gradual olive texture degradation and green color fading during packaging. A multivariate analysis showed that the packaged olives with storage time between 6 and 42 days enjoyed the highest acceptance; while after the 74^th day, they were progressively losing acceptability, which was mainly evident at the 131^st day of packaging (willingness-to-buy attribute was reduced to 50%). A complete microbiological stabilization would require the use of alternative preservatives since thermal treatment is not convenient for this type of olive speciality.

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