Traditional process of green table olives. Rationalization of alkaline treatment

Authors

  • S. Jaramillo Carmona Coop. Agrícola Ntra. Sra. de las Virtudes SCA (NSV, SCA) - Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • A. de Castro Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • L. Rejano Navarro Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)

DOI:

https://doi.org/10.3989/gya.114610

Keywords:

Cold lye, Holding time, Lye, Pre-lye, Quality, Table olives

Abstract


In order for olives of the Manzanilla variety to be produced as Spanish-style, they require a previous storage period before their alkaline treatment with NaOH. This holding time prevents the breakage and shedding of the fruit epidermis, but at the same time, causes an increase in the number of olives with surface blemishes and, consequently, loss in product quality. The objectives of this work were to investigate, at industrial scale, different alternatives to the holding period; specifically, the use of low-concentration alkaline solutions before the real alkaline treatment, and the use of alkaline solutions at low temperatures for this alkaline treatment. Basic parameters of the fermentative processes carried out in every treatment were monitored, and commercial quality of the final product was ascertained. The results indicate that both modifications are alternatives to the traditional treatment, and the products obtained applying these modifications have the same or higher quality than those obtained by the traditional process.

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References

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Published

2011-12-30

How to Cite

1.
Jaramillo Carmona S, de Castro A, Rejano Navarro L. Traditional process of green table olives. Rationalization of alkaline treatment. grasasaceites [Internet]. 2011Dec.30 [cited 2022Dec.7];62(4):375-82. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1338

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Research

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