Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method

Authors

  • J. A. Juarez Romero Laboratorio de Industria y Sanidad Olivícola, INTA
  • G. Denoya Instituto en Tecnología de los Alimentos, INTA
  • G. Polenta Instituto en Tecnología de los Alimentos, INTA

DOI:

https://doi.org/10.3989/gya.0946142

Keywords:

Alternating air injection, Cv. Arauco, Natural black olives, Spoilage of “alambrado”

Abstract


Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation. Four types of fermentation were used: brine at 2% NaCl plus AI; brine at 2% NaCl plus three “extendidos”; brine at 9% NaCl plus three “extendidos”; and brine at 9% NaCl plus AI and one “extendido”. As previously observed in other varieties by other authors, we noticed that lower pH values were achieved in 2% NaCl fermentations vs. 9% NaCl fermentations. AI prevented the “alambrado” whereas brine at 2% NaCl reduced this spoilage as compared with brine at 9% NaCl. The darkest color of olives was obtained with three “extendidos”, but 83% of brightness reduction was achieved with only one “extendido”. The “extendido” process decreased the texture. We conclude that the combination of AI and “extendido” can add benefits to natural black olives of the Arauco variety.

Downloads

Download data is not yet available.

References

Arroyo López FN, Romero C, Duran Quintana MC, López López A, García García P, Garrido Fernández A. 2005. Kinetic Study of the Pysicochemical and Microbiological Changes in "Seasoned" Olives during the Shelf-life Period. J. Agric. Food Chem. 53, 5285–5293. http://dx.doi.org/10.1021/jf050501+ PMid:15969509

Barranco D, Fernandez-Escobar R, Rallo L. 2007. El Cultivo del Olivo, Junta de Andalucia - Mundi-Prensa, Madrid. PMCid:PMC2533604

Brenes M, García García P, Garrido Fernández A. 1993. Influence of Salts and pH on the Firmness of Olives in Acid Conditions. J. Food Quality 17, 335–345. http://dx.doi.org/10.1111/j.1745-4557.1994.tb00155.x

Durán Quintana MC, García-García P, Garrido Fernández A. 1986. Fermentación en medio aeróbico de aceitunas maduras en salmuera con inyección alternante de Aire. Estudio de la influencia de la adición de cloruro calcico sobre la textura. Grasas Aceites 37, 242–247.

Durán Quintana M, Romero Barranco C, García García P, Brenes M, Garrido Fernández A. 1997. Bacterias del ácido láctico en la fermentación de aceitunas de mesa. Grasas Aceites 48, 297–311. http://dx.doi.org/10.3989/gya.1997.v48.i5.806

Fairchild MD. 2005. Color appearance models. John Wiley&Sons, New York.

García-García P, Durán-Quintana MC, Garrido-Fernández A. 1982. Modificaciones del proceso de fermentacion de aceitunas negras al natural para evitar alteraciones. Grasas Aceites 33, 9–17.

García-García P, Durán-Quintana MC, Garrido-Fernández A. 1985. Fermentación aeróbica de aceitunas maduras en salmuera. Grasas Aceites 36, 14–20.

Garcia P, Brenes M, Romero C, Garrido Fernández A. 1999. Color and Texture of Acidified Ripe Olives in Pouches. J. Food Sci. 64, 248–252. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15875.x

Garrido-Fernández A, Heredia-Moreno A, Minguez-Mosquera M, Castro-Gomez-Millán A, Durán-Quitana MC, García-García P, Jiménez-Díez R., Rejano-Navarro L, Sanchez-Roldan F, Garrido-Fernandez J, Brenes M, Fernandez-Bola-os-Guzmán J, Gandul-Rojas B, Guillén-Bejarano R, Monta-o-Asquerino A, Ruiz-Barba J, Sánchez-Gómez A. 1985. Biotecnología de la aceituna de mesa in: Instituto de la Grasa y sus Derivados (Ed.), CSIC, Sevilla.

Garrido-Fernández A, Heredia-Moreno A, Minguez-Mosquera M, Castro-Gomez-Millan A, Duran-Quitana MC, Garcia-Garcia P, Jimenez-Diez R, Rejano-Navarro L, Sánchez-Roldán F, Garrido-Fernández J, Brenes M, Fernández-Bola-os-Guzmán J, Gandul-Rojas B., Guillén-Bejarano R., Monta-o-Asquerino A., Ruiz-Barba J, Sánchez-Gómez A. (1991) Elaboración de Aceituna de Mesa. Boletín de servicios Agrícolas de la FAO N° 81 in: FAOONU. (Ed.), FAO, Roma.

Garrido Fernández A, Fernández Díez JM, Adams MR. 1997. Table Olives: production and processing, Chapman & Hall, London. http://dx.doi.org/10.1007/978-1-4899-4683-6

Gobierno de la Pcia. de La Rioja. 2005. Protocolo de calidad para aceituna de mesa, in: M. d. I. C. y. Empleo (Ed.), Consejo Federal de Inversiones, La Rioja.

Lúquez Bibiloni CV, Aguilera Radic JM. 2006. El color en las Aceitunas Negras Naturales de mesa. Nueva técnica de mensura digitalizada para optimizar el metodo de oscurecimiento natural. Rev. FCA UNCuyo XXXVIII:10, 65–75.

Montserrat-Gonzalez M, Navarro T, Gomez G, Pérez RA, Lorenzo Cd. 2007. Analisis Sensorial de Aceituna de mesa. II. Aplicabilidad practica y correlacion con el analisis instrumental. Grasas Aceites 58, 231–236.

Romero MC. 1999. Pasos para la elaboracion de Aceituna Negra al Natural en Aimogasta, Aimogasta.

Salminen S, von Wright A, Ouwehand AC. 2004. Lactic Acid Bacteria: Microbiological and Functional Aspects. 3rd ed. Marcel Dekker Inc., New York. http://dx.doi.org/10.1201/9780824752033

Vogel AI. 1959. Quimica Analitica Cualitativa. 4ta ed., Kapelusz, Buenos Aires.

Published

2015-06-30

How to Cite

1.
Juarez Romero JA, Denoya G, Polenta G. Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method. Grasas aceites [Internet]. 2015Jun.30 [cited 2024Mar.28];66(2):e070. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535

Issue

Section

Research