Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
DOI:
https://doi.org/10.3989/gya.023613Keywords:
High Hydrostatic Pressure, Microbiology, Olive jam, Sensory analysis, Thermal pasteurizationAbstract
In the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.
Downloads
References
Acín S, Navarro MA, Perona JS, Arbonés-Mainar JM, Surra JC, Guzmán MA. 2007. Olive oil preparation determines the atherosclerotic protection in apolipoprotein e knockout mice. J. Nutr. Biochem. 18, 418-424. http://dx.doi.org/10.1016/j.jnutbio.2006.08.005 PMid:17049830
Arroyo-López FN, Bautista-Gallego J, Durán-Quintana MC, Garrido-Fernández A. 2008. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbiol growth during the storage of Manzanilla-Alore-a cracked table olives. LWT - Food Sci. Technol. 41, 551-560.
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 ìseasonedì Manzanilla-Alore-a table olives LWT - Food Sci. Technol. 42, 1629-1639.
Asaka M, Aoyama Y, Ritsuko N, Hayashi R. 1994. Purification of a latent form of polyphenoloxidase from la France pear fruit and its pressure activation. Biosci. Biotechnol. Biochem. 58, 1486-1489. http://dx.doi.org/10.1271/bbb.58.1486
Barbosa-Cánovas GV, Pothakamury UR, Palou E, Swanson BG. 1998. Food Irradiation, Nonthermal preservation of foods, Marcel Dekker Inc., New York, USA. 161-213.
Bodart M, de Pe-aranda R, Deneyer, A, Flamant G. 2008. Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Build. Environ. 43, 2046-2058. http://dx.doi.org/10.1016/j.buildenv.2007.12.006
Buckow R, Heinz V, Knorr D. 2005. Effect of high hydrostatic pressure temperature combinations on the activity of β-glucanase from barley malt. J. Inst. Brew. 111, 282-289. http://dx.doi.org/10.1002/j.2050-0416.2005.tb00684.x
Cancho FG, Rejano L, Borbolla-Alcala JMR. 1980. La formación de ácido propiónico durante la conservación de las aceitunas verdes de mesa. III. Microorganismos responsables. Grasas Aceites, 31, 245-250.
Carlez A, Rosec JP, Richard N, Cheftel JC. 1994. Bacterial growth during chilled storage of pressure-treatment minced meat. Lebensm. Wiss. Tech. 27, 48-54. http://dx.doi.org/10.1006/fstl.1994.1011
Conforti F, Sosa S, Marrelli M, Menichini F, Statti GA, Uzunov D. 2009. The protective ability of Mediterranean dietary plants against the oxidative damage: The role of radical oxygen species in inflammation and the polyphenol, flavonoid and sterol contents. Food Chem. 112, 587-594. http://dx.doi.org/10.1016/j.foodchem.2008.06.013
Cheftel JC. 1992. Effect of high hydrostatic pressure on food constituents: An overview, in 20 Balny C, Hayashi R, Heremans K, Masson P (Ed.). High Pressure of Biotechnology, John Libbey 21 Eurotext, Montrouge, 195-209.
CIE. 2004. Colorimetry: technical report CIE15.2, 3rd edn. Vienna, Austria.
De Lamo-Castellví S, Capellas M, López-Pedemonte T, Hernández-Herrero MM, Guamis B, Roig-Sagués AX. 2004. Behaviour of Yersinia enterocolitica strains inoculated in model cheese treated with high hydrostatic pressure. J. Food Prot. 68, 528-533.
Deliza R, Rosenthal A, Abadio FBD, Silva C, Castillo C. 2005. Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. J. Food Eng. 67, 241-246. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.068
EN ISO 6579. 2002. Microbiology of food and animal feeding stuffs. Horizontal method for the detection of Salmonella spp.
EN ISO 11290-1. 1996.Microbiology of food and animal feeding stuffs. Horizontal method for the detection and enumeration of listeria monocytogenes. Part 1: detection method.
García P, Brenes M, Romero C, Garrido A. 1999. Color and texture of acidified ripe olives in pouches. J. Food Sci. 64, 248-251. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15875.x
García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R. 2011. Effect of Thermal and High-Pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage. J. Food Sci. 76, C618-C625. http://dx.doi.org/10.1111/j.1750-3841.2011.02129.x PMid:22417344
Hargrove RL, Etherton TD, Pearson TA, Harrison EH, Kris-Etherton PM. 2001. Low fat and high monounsaturated fat diets decrease human low density lipoprotein oxidative susceptibility in vitro. J. Nutr. 131, 1758-1763. PMid:11385064
Heinitz ML, Johnson JM. 1998. The incidence of Listeria spp., Salmonella spp. and Clostridium botulinum in smoked fish and shellfish. J. Food Protec. 61, 318-323. PMid:9708303
Hendrickx M, Ludikhuyze L, Van den Broek I, Weemaes C. 1998. Effects of high pressure on enzymes related to food quality. Trends Food Sci. Technol. 9, 197-203. http://dx.doi.org/10.1016/S0924-2244(98)00039-9
Heremans K, Smeller L. 1998. Protein structure and dynamics at high pressure. Biochim. Biophys. Acta 1386, 353-370 http://dx.doi.org/10.1016/S0167-4838(98)00102-2
Hite BH. 1899. The effect of pressure in the preservation of milk. Bulletin of West Virginia University Agricultural Experiment Station 58, 15-35.
ISO 4833. 1991. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C.
ISO 7954. 1988. Microbiology- General Guidance for enumeration of yeasts and moulds- Colony count technique al 25°C.
ISO 8586-2. 2008. Guía general para la selección, entrenamiento y control de evaluadores. Parte 2: Evaluadores sensoriales expertos. International Organitation for Standardization, Genève, Switzerland.
ISO 8589. 2007. Análisis sensorial. Guía general para el dise-o de salas de catas. International Organitation for Standardization, Genève, Switzerland.
Kalua C, Bedgood D, Bishop A, Prenzler P. 2008. Changes in virgin olive oil quality during lowtemperature fruit storage. J. Agric. Food. Chem. 56, 2415-2422. http://dx.doi.org/10.1021/jf073027b PMid:18321051
Kalua CM, Allen MS, Bedgood Jr DR, Bishop AG, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem. 100, 273-286. http://dx.doi.org/10.1016/j.foodchem.2005.09.059
Kouniaki S, Kajda P, Zabetakis I. 2004. The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum). Flavour Fragance J. 19, 281–286. http://dx.doi.org/10.1002/ffj.1344
Krebbers B, Matser AM, Hoogerwerf SW, Moezelarr R, Tomassen MMM, van der Berg RW. 3 2003. Combined high-pressure and thermal treatments for processing of tomato puree: valuation of microbial inactivation and quality parameters. Innovative Food Sci. Emerg. Technol. 4, 377-385.
McInerney JK, Cathryn A, Seccafien C, Stewart CM, Bird AR. 2007. Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative Food Sci. Emerg. Technol. 8, 543-548. http://dx.doi.org/10.1016/j.ifset.2007.04.005
Mor-Mur M. 2010. Alimentos tratados por alta presión. Aspectos nutricionales. Actividad Dietética 14, 53-58. http://dx.doi.org/10.1016/S1138-0322(10)70011-0
Oey I, Lille M, Van Loey A, Hendrickx M. 2008. Effect of high pressure processing on colour, texture and flavour of fruits and vegetables bases food products. Trends Food Sci. Technol. 19, 320-328. http://dx.doi.org/10.1016/j.tifs.2008.04.001
Oey I, Van der Plancken I, Van Loey A, Hendrickx M, 2007. Does high pressure processing influence nutritional aspects of plant based food systems?. Trends Food Sci. Technol. 19, 300-308. http://dx.doi.org/10.1016/j.tifs.2007.09.002
Pascual-Anderson R, Calderón-Pascual V. 2000. Microbiología alimentaria. Metodología analítica para alimentos y bebidas. Díaz de Santos, S.A, 2ª edición, Madrid (Espa-a), 117-119.
Patterson MF, Margey DM, Mills G, Simpson R, Glimour A. 1997. The effect of high pressure treatment on microorganisms in foods. High Pressure Research, in the Bioscincesand Biothecnology, K. Heremans, (Ed.) Leuven University Press. Leuven, Belgium, 269-272. PMid:9154643
Patterson MF. 2005. Microbiology of pressure-treated foods. J. Appl. Microbiol. 98, 1400-1409. http://dx.doi.org/10.1111/j.1365-2672.2005.02564.x PMid:15916652
Rastogi NK, Rraghavarao KSMS, Nirajan K. 2005. Developments in osmotic dehydration, en Sun DW (Ed.) Emerging technologies for food processing. Elservier, London, 221-249.
Reglero G, Se-orans FJ, Ibá-ez E. 2005. Supercritical fluid extraction: an alternative to isolating natural food preservatives, en Barbosa-Cánovas GV, Tapia MS, Cano MP. (Ed.). Novel food procesing technologies, CRC Press, New York, 539-553.
Sánchez J, De Miguel C, Ramírez MR, Delgado J, Franco MN, Martín D. 2012. Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna. Grasas Aceites 63, 100-108. http://dx.doi.org/10.3989/gya.071211
Schwartz M, Quitral V, Daccarett C, Callejas J. 2009. Desarrollo de pasta untable de aceituna variedad Sevillana. Grasas Aceites 60, 451-457.
Schwartz M, Quitral V, Daccarett C, Callejas R. 2011. Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna. Grasas Aceites 62, 337-343. http://dx.doi.org/10.3989/gya.102210
Soliva-Fortuny R, Balasa A, Knorr D, Martín-Belloso O. 2009. Effects of pulsed electric fields on bioactive compounds in foods: a review. Trends Food Sci. Technol. 20, 544- 556. http://dx.doi.org/10.1016/j.tifs.2009.07.003
Tewari G, Jayas DS, Holley RA. 1999. High pressure processing of foods: an overview. Sciences des Aliments 19, 619-661.
Wilson DR, Dabrowski L, Stringer S, Moezelaar R, Brocklehurst TF. 2008. High pressure in combination with elevated temperature as a method for the sterilisation of food. Trends Food Sci. Technol. 19, 289-299. http://dx.doi.org/10.1016/j.tifs.2008.01.005
Wolbang CM, Fitos JL, Treeby MT. 2008. The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L. Original Research Article. Innovative Food Sci. Emerg. Technol. 9, 196-200. http://dx.doi.org/10.1016/j.ifset.2007.08.001
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2013 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
