Effect of vacuum impregnation on physical changes during table olive processing

C.  Romero; P.  García-García; A.H.  Sánchez; M.  Brenes

doi:10.3989/gya.0676211

Autores/as

C. Romero Instituto de la Grasa (IG-CSIC) https://orcid.org/0000-0003-1885-1770
P. García-García Instituto de la Grasa (IG-CSIC) https://orcid.org/0000-0003-0984-6830
A.H. Sánchez Instituto de la Grasa (IG-CSIC) https://orcid.org/0000-0002-4842-5142
M. Brenes Instituto de la Grasa (IG-CSIC) https://orcid.org/0000-0001-7419-4061

DOI:

https://doi.org/10.3989/gya.0676211

Palabras clave:

Aceitunas de mesa, Calcio, Firmeza, Peso, Vacío

Resumen

Entre los beneficios que la aplicación de la impregnación al vacío puede originar en frutas y verduras, este estudio se ha centrado sobre los cambios en la textura y el peso de las aceitunas de mesa durante su procesamiento. La impregnación al vacío de aceitunas Manzanilla dio lugar a un aumento cercano al 10 % de peso y ello se mantuvo después de su envasado como aceitunas negras, mientras que esta ganancia fue de sólo el 4& para aceitunas Hojiblanca. Asimismo, se vio necesario el empleo de cloruro cálcico para el mantenimiento de la textura de los frutos, en particular para aquellos de la variedad Manzanilla. Con respecto al procesamiento como verdes estilo español, la variedad Hojiblanca consiguió un aumento del 4% en peso debido al empleo de impregnación al vacío y este tratamiento se descartó para la Manzanilla debido al ablandamiento de la aceituna. Además, se debe indicar que el color verde y negro de las aceitunas no se vio afectado por el hecho de emplear impregnación al vacío. Esta tecnología podría ser muy útil para reducir las pérdidas de peso que se producen durante la elaboración de aceitunas de mesa.

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Citas

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