Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt Content
The aim of this work was to study the fermentation of black table olives under slightly pressurized CO<sub>2</sub> (spCO<sub>2</sub>). The olives were marinated in brine with a low salt content and processed using both the traditional two-phase method and a new single-phase m...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3799 |
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| Summary: | The aim of this work was to study the fermentation of black table olives under slightly pressurized CO<sub>2</sub> (spCO<sub>2</sub>). The olives were marinated in brine with a low salt content and processed using both the traditional two-phase method and a new single-phase method. SpCO<sub>2</sub> is a new technical tool, positively tested in previous studies on the production of low-salt table olive, as a third barrier to microbial growth in brine. The tests performed with the cultivar Leccino, using a brine acidified with 0.5% (<i>w v</i><sup>−1</sup>) citric acid and enriched with 0%, 3%, and 6% (<i>w v</i><sup>−1</sup>) NaCl, showed the absence of bacteria and molds in the brine from the first days of incubation. Fermentation was governed by six yeast species, mainly represented by <i>Candida boidinii</i> and <i>Saccharomyces cerevisiae</i>, with a maximum total number of 6.30 Log CFU mL<sup>−1</sup> and 4.28 Log CFU mL<sup>−1</sup> in the brine with 3% and 6% (<i>w v</i><sup>−1</sup>) NaCl, respectively. The best debittering results were obtained when the olives were processed in the presence of spCO<sub>2</sub> with the single-phase method, using brine with 6% (<i>w v</i><sup>−1</sup>) NaCl, validating the important role played by spCO<sub>2</sub> in the production of low-salt black table olives. |
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| ISSN: | 2304-8158 |