Yayın: Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive
Tarih
Kurum Yazarları
Gürbüz, Ozan
Şahan, Yasemin
Özbey, Hasan
Yazarlar
Değirmencioğlu, Nurcan
Değirmencioğlu, Ali
Danışman
Dil
Türü
Yayıncı:
Korean Society Food Science and Technology-Kosfost
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Özet
The 'Gemlik' olive, grown in Turkey, is the main variety used in the production of commercial table olives. The aim of the present work was to determine the effect on sensory qualities of dry-salted olives of the 'Gemlik' cultivar packed with vacuum sealing or modified atmosphere packaging and stored at 4 or 20 degrees C. Storage temperature did not have a significant effect on the sensory profile (p>0.05). However, with the exception of the color attribute, somewhat higher overall scores were given to samples stored at 4 degrees C. In both vacuum sealing and modified atmosphere packaging (MAP) samples stored at 4 degrees C, the lack of oxygen and dipping the olives in 10 ppm chlorine solution before dry-salting, prevented the growth of yeast and mold and therefore both rancidity and softness attributes scored higher points by panelists.
Açıklama
Kaynak:
Anahtar Kelimeler:
Konusu
Food science & technology, Dry-salted olive, Modified atmosphere packaging (MAP), Vacuum sealing, Storage temperature, Sensory, Naturally black olives, Modified atmosphere, Chlorinated water, Temperature, Profile, Storage, Yeasts, Oil, Oleaceae, Food storage, Sealing (closing), Chlorine solution, Color attributes, Sensory, Sensory profiles, Sensory qualities, Storage temperatures, Table olives, Vacuum sealing, Modified atmosphere packaging
Alıntı
Değirmencioğlu, N. vd. (2011). "Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive". Food Science and Biotechnology, 20(5), 1307-1313.