Efectos de la maduración y el procesamiento sobre la calidad nutricional y sensorial de las aceitunas de mesa Itrana
DOI:
https://doi.org/10.3989/gya.132112Palabras clave:
Aceitunas de mesa, Etiqueta nutricional, Nutriente, Olea europaea L.Resumen
En el presente estudio se evalúan las características nutricionales y sensoriales de la variedad Itrana de aceituna (Olea europaea L.) de doble uso, elaborada en verde (Oliva Bianca di Itri) y en negro (Oliva di Gaeta), utilizando métodos griegos modificados al efecto. Un método consiste en una etapa inicial de inmersión en agua para favorecer el crecimiento de una flora específica que contribuye al endulzado de los frutos. Después de 15-45 días se añade sal a la solución en una cantidad que no exceda 8 kg por 100 g de fruto fresco. Otro procedimiento consiste en colocar directamente las aceitunas en salmuera utilizando un sistema de adición de la sal en dos etapas (la mitad de la sal se añade inmediatamente y el resto a los 15 días). Toda la información derivada de los análisis fisico-químicos, nutricionales y sensoriales ha permitido la separación de las muestras en cuatro grupos según la tecnología de elaboración, el estado de madurez y el almacenamiento. El proceso de adición de sal en dos etapas (“double salting”) fue el procedimiento que dio mejores resultados.
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