Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”

P. Catania; M. Alleri; A. Martorana; L. Settanni; G. Moschetti; M. Vallone

doi:10.3989/gya.0578141

Autores/as

P. Catania University of Palermo. Department of Agricultural and Forest Sciences
M. Alleri University of Palermo. Department of Agricultural and Forest Sciences
A. Martorana University of Palermo. Department of Agricultural and Forest Sciences
L. Settanni University of Palermo. Department of Agricultural and Forest Sciences
G. Moschetti University of Palermo. Department of Agricultural and Forest Sciences
M. Vallone University of Palermo. Department of Agricultural and Forest Sciences

DOI:

https://doi.org/10.3989/gya.0578141

Palabras clave:

Aceitunas de mesa, Análisis microbiológico, Dinamómetro, Fuerza de compresión, Pasteurizador de túnel, Textura

Resumen

En el presente trabajo se estudió la influencia de la temperatura y del tiempo de pasteurización en la firmeza de la pulpa y la evolución de las comunidades microbianas para la aceituna de mesa “Nocellara del Belice” procesadas con un pasteurizador de túnel. El experimento se llevó a cabo preliminarmente a nivel de laboratorio con el fin de seleccionar la combinación óptima de tiempo/temperatura de pasteurización para obtener el compromiso adecuado entre la consistencia de la pulpa y la calidad microbiológica del producto final. A continuación se llevó a cabo la pasteurización en escala industrial dentro de un pasteurizador de túnel aplicando el tratamiento a 75 ° C durante 8 minutos. Fueron evaluados pH, acidez total titulable (ATT) y el color para las aceitunas de mesa durante el almacenamiento a los 6, 12 y 15 meses de envasado. Las aceitunas de mesa mostraron una alta estabilidad y una firmeza de pulpa aceptable para todo el período de observación; en particular, la textura de pulpa disminuyó durante el período de almacenamiento, pero el ablandamiento fue más evidente en las capas más profundas de la pulpa. Los resultados indicaron que el período de almacenamiento no debe ser superior a 6 meses.

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Citas

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