Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

Authors

  • F. V. Romeo BIOMAA. Department of Biotechnologies for Agricultural Food and Environmental Monitoring, Mediterranean University of Reggio Calabria - CRA. Fodder and Dairy Productions Research Centre (FLC)
  • A. Piscopo BIOMAA. Department of Biotechnologies for Agricultural Food and Environmental Monitoring, Mediterranean University of Reggio Calabria
  • A. Mincione BIOMAA. Department of Biotechnologies for Agricultural Food and Environmental Monitoring, Mediterranean University of Reggio Calabria
  • M. Poiana BIOMAA. Department of Biotechnologies for Agricultural Food and Environmental Monitoring, Mediterranean University of Reggio Calabria

DOI:

https://doi.org/10.3989/gya.058511

Keywords:

Castelvetrano method, Natural fermentation, Nocellara del Belice, Spanish style, Table olives, Typical process

Abstract


Commercially available green table olives of the Nocellara del Belice cultivar were processed in 26 companies. Three different processing conditions were used to obtain olive debittering: natural fermentation, “Castelvetrano” (a typical west Sicilian method) and cracked olives. The green olives packed into 200-500 mL glass jars were analyzed for physico-chemical characteristics that revealed statistical differences among the three debittering methods and a great difference among the samples, reflecting a low level of standardization achieved in these fermented products. The results showed an influence of the treatments on all physico-chemical parameters with the exception of total polyphenol content and lightness (L*) for which no significant differences were found. The average pH in the brine samples was under the hygienic limit of 4.5 with the exception of Castelvetrano olives which showed a higher pH values. The salt concentration of the brine samples appeared lower than the commercial limit according to the table olive trade standards. The brine samples were also analyzed for some microbiological parameters. Not all the samples showed acceptable commercial standards, because Clostridium perfringens, Staphylococcus aureus and coliform bacteria were detected in a few samples.

Downloads

Download data is not yet available.

References

Amiot MJ, Fleuriette A, Macheix JJ. 1986. Importance and Evolution of Phenolic Compounds in Olive during growth and maturation. J. Agric. Food Chem. 3, 823-826. http://dx.doi.org/10.1021/jf00071a014

Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G. 2010. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol. 27, 162-170. http://dx.doi.org/10.1016/j.fm.2009.09.010

Arroyo-López FN, Bautista-Gallego J, Segovia-Bravo KA, García-García P, Durán-Quintana MC, Romero C, Rodríguez-Gómez F, Garrido-Fernández A. 2009. Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives. LWT – Food Sci. Technol. 42, 1629-1639.

Cappello A, Poiana M. 2005. Caratteristiche agronomiche, merceologiche e tecnologiche delle principali cv di olivo da tavola siciliane, in Regione Siciliana Assessorato Agricoltura e Foreste (Ed) Le olive da tavola in Sicilia, produzioni di qualità, Castelvetrano, Italy, pp. 62.

Ciafardini G, Marsilio V, Lanza B, Pozzi N. 1994. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation. Appl. Environ. Micro. 60, 4142-4147.

Ciafardini G, Zullo BA. 2000. β-glucosidase activity in olive brine during the microbiological debittering process. Adv. Food Sci. 22, 69-76.

Fernández-Diez MJ, Castro R, Fernández A, Cancho FG, Pellissó FG, Vega MN, Moreno AH, Mosquera IM, Navarro LR, Quintana MCD, Roldàn FS, Garcìa PG, Castro A. 1985. Biotecnologìa de la aceituna de mesa, CSIC (Ed.). CSIC, Madrid, Spain.

Garrido-Fernández A, Fernández-Diez MJ, Adams MR. 1997. Table olives: production and processing, Chapman & Hall (Eds.). London, UK.

International Olive Oil Council. 2004. COI/OT/NC n° 1: Trade Standard Applying To Table Olives, Madrid, España.

Kiritsakis AK. 1998. Olive Oil, From The Tree To The Table. Second Edition, Food and Nutrition Press, Inc. Trumbull, Connecticut, 06611 USA.

Kopsidas GC. 1995. Multiobjective optimization of table olive preparation system. Eur. J. Oper. Res. 85, 383-398. http://dx.doi.org/10.1016/0377-2217(94)00036-C

Montaño A, Sánchez AH, Casado FJ, de Castro A, Rejano L. 2003. Chemical profile of industrially fermented green olives of different varieties. Food Chem. 82, 297-302. http://dx.doi.org/10.1016/S0308-8146(02)00593-9

Oliveira M, Brito D, Catulo L, Leitão F, Gomes L, Silva S, Vilas-Boas L, Peito A, Fernandes I, Gordo F, Peres C. 2004. Biotechnology of olive fermentation of “Galega” Portuguese variety. Grasas Aceites 55, 219-226.

Panagou EZ, Tassou CC, Katsaboxakis CZ. 2003. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. J. Sci. Food Agric. 83, 667-674. http://dx.doi.org/10.1002/jsfa.1336

Panagou EZ. 2006. Greek dry-salted olives: Monitoring the dry-salting process and subsequent physicochemical and microbiological profile during storage under different packing condition at 4 and 20 °C. LWT - Food Sci.Technol. 39, 322-329.

Romeo FV, De Luca S, Piscopo A, Perri E, Poiana M. 2009. Effects of post fermentation processing on the stabilization of naturally fermented green table olives (cv Nocellara Etnea). Food Chem. 116, 873-878. http://dx.doi.org/10.1016/j.foodchem.2009.03.037

Sabatini N, Marsilio V. 2008. Volatile compounds in table olives (Olea europaea L., Nocellara del Belice cultivar). Food Chem. 107, 1522-1528. http://dx.doi.org/10.1016/j.foodchem.2007.10.008

Sánchez AH, Rejano L, Montaño A, de Castro A. 2001. Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. Int. J. Sci. Food Micro. 67, 115-122. http://dx.doi.org/10.1016/S0168-1605(01)00434-2

Sánchez AH, de Castro A, Rejano L, Montaño A. 2000. Comparative study on chemical changes in olive juice and brine during green olive fermentation. J. Agric. Food Chem. 48, 5975-5980. http://dx.doi.org/10.1021/jf000563u

Sánchez Gómez AH, García García P, Rejano Navarro L. 2006. Elaboration of table olives. Grasas Aceites 57, 86-94.

Downloads

Published

2012-03-30

How to Cite

1.
Romeo FV, Piscopo A, Mincione A, Poiana M. Quality evaluation of different typical table olive preparations (cv Nocellara del Belice). grasasaceites [Internet]. 2012Mar.30 [cited 2023Feb.6];63(1):19-25. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1350

Issue

Section

Research