Grasas y Aceites, Vol 47, No 4 (1996)

Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour


https://doi.org/10.3989/gya.1996.v47.i4.867

L. Rejano Navarro
Instituto de la Grasa. Departamento de Biotecnología de Alimentos, Sevilla, Spain

A. H. Sánchez Gómez
Instituto de la Grasa. Departamento de Biotecnología de Alimentos, Sevilla, Spain

Abstract


The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic characteristics of four cultivars (four different countries) is also considered. Best quality is obtained when pickled green olives are previously washed and low levels of acidity and salt are used in the final holding brine. Preservation should be achived by pasteurization (at least 10 lethality units).

Keywords


Organoleptic characteristics; Packing; Pickled green olive; Sodium glutamate

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