Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives

F. Öztürk Güngör; Ö. Özdestan Ocak; M. K. Ünal

doi:10.3989/gya.0103191

Autores/as

F. Öztürk Güngör Olive Research Institute, University Avenue https://orcid.org/0000-0002-0678-7305
Ö. Özdestan Ocak Ege University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-0967-8865
M. K. Ünal Ege University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0001-6283-7517

DOI:

https://doi.org/10.3989/gya.0103191

Palabras clave:

Aceituna de mesa, Almacenamiento, Análisis sensorial de aceitunas de mesa, Conservación de aceitunas de mesa, CV. Domat, Ozono, Pasteurización, Seguridad microbiológica

Resumen

El ozono se ha utilizado ampliamente en la industria alimentaria como un eficaz agente antimicrobiano. En este estudio se investigaron por primera vez las posibilidades de utilizar ozono en la conservación de la aceituna de mesa. Para este propósito, las aceitunas de mesa de la variedad Domat procesadas según el estilo español se trataron con ozono acuoso durante 5, 10 y 20 minutos a 0,5, 1, 2 y 4 ppm. El efecto de la ozonización sobre la calidad microbiológica, física y sensorial de la aceituna de mesa se evaluó durante el período de almacenamiento (hasta 180 días). El pH, color y la firmeza de las aceitunas de mesa tratadas con ozono mostraron una mayor estabilidad. Se obtuvo una reducción estadísticamente significativa en el recuento total de bacterias y levaduras/mohos (p < 0,05). No se encontraron enterobacterias ni Escherichia coli en las muestras. Después de 60 días de almacenamiento, las muestras de control (aceitunas sin tratar con ozono) obtuvieron valores bajos para el análisis sensorial, sin cumplir la condición para el mercado. Los resultados indican que el tratamiento de la aceituna de mesa verde con ozono (concentración de 1 ppm) durante 10 min en forma acuosa reduce la población microbiana sin efectos negativos sobre la firmeza, el color (L *, a * b *) y los atributos sensoriales de las aceitunas de mesa.

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Citas

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