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

Authors

  • L. Rejano Navarro Instituto de la Grasa. Departamento de Biotecnología de Alimentos, Sevilla
  • A. H. Sánchez Gómez Instituto de la Grasa. Departamento de Biotecnología de Alimentos, Sevilla

DOI:

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

Keywords:

Organoleptic characteristics, Packing, Pickled green olive, Sodium glutamate

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).

Downloads

Download data is not yet available.

Downloads

Published

1996-08-30

How to Cite

1.
Rejano Navarro L, Sánchez Gómez AH. Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour. Grasas aceites [Internet]. 1996Aug.30 [cited 2024May19];47(4):255-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/867

Issue

Section

Research

Most read articles by the same author(s)

1 2 3 > >>