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Response of three Sardinian olive cultivars to greek-style processing

Piga, Antonio <1965- > and Gambella, Filippo and Vacca, Vincenzo and Agabbio, Mario Carlo Salvatore (2001) Response of three Sardinian olive cultivars to greek-style processing. Italian Journal of Food Science, Vol. 13 (1), p. 29-40. ISSN 1120-1770. Article.

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The response of three Sardinian olive cultivars to processing as table olives with the Greek-style was evaluated. “Bosana”, “Manna” and “Sivigliana sarda” olives were characterised from the marketing, technological and chemical-physical point of view and brined with 8% NaCl. Fermentation was carried out according to the anaerobic method for 150 days. At fixed intervals main brine and flesh parameters were monitored. Evolution of brine chemical parameters showed yeast fermentation. Oleuropein decreased greatly in the flesh after 20 days and totally disappeared in “Bosana” after 90 days. Sensory determinations resulted in good taste and texture for the three cultivars, with “Bosana” being preferred. Gassy alterations were negligible, while shrivelling was not detected.

Item Type:Article
ID Code:1635
Uncontrolled Keywords:Brining, fermentation, oleuropein, polyphenols, table olives
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Chiriotti Editori
Publisher Policy:Depositato per gentile concessione dell'Editore
Deposited On:18 Aug 2009 10:05

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