Effects of potassium sorbats and sodium benzoate on the stability of green table olives in brine

Authors

  • V. Marsilio Istituto Sperimentale per la Elaiotecnica
  • A. Cichelli Universita 'G.D' Annunzio

DOI:

https://doi.org/10.3989/gya.1992.v43.i2.1176

Keywords:

Additive (effect of), Conservation, Green table olive

Abstract


The results of a study on the effects of potassium sorbate and sodium benzoate on the chemical, microbiological and organoleptic characteristics of green table olives during the preservations, are presented. The olives stored in glass vessels at room temperature and at 28°C, in aerobic conditions, to promote the growth of surface yeasts and moulds, are added of fungistatics at two concentration levels, calculated by weight on the basis of the total content of the vessel; that is the weight of olives plus the weight of the water in the brine. The results showed that these additives were effective to preserve the product a period of two months, without affecting the olive flavour. However a certain darkening of some samples was observed. To increase such period higher initial concentrations must be used, although their residual values should be within the limits permitted by the C.O.I.

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Published

1992-04-30

How to Cite

1.
Marsilio V, Cichelli A. Effects of potassium sorbats and sodium benzoate on the stability of green table olives in brine. Grasas aceites [Internet]. 1992Apr.30 [cited 2024Apr.21];43(2):66-74. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1176

Issue

Section

Research