Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour
The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic characteristics of four cultivars (four diffe...
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Consejo Superior de Investigaciones Científicas
1996-08-01
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Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/867 |
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doaj-1b971f621f0e491585f0066e7c90450d2021-05-05T07:28:32ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141996-08-0147425525910.3989/gya.1996.v47.i4.867851Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavourL. Rejano Navarro0A. H. Sánchez Gómez1Instituto de la Grasa. Departamento de Biotecnología de Alimentos, SevillaInstituto de la Grasa. Departamento de Biotecnología de Alimentos, SevillaThe paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic characteristics of four cultivars (four different countries) is also considered. Best quality is obtained when pickled green olives are previously washed and low levels of acidity and salt are used in the final holding brine. Preservation should be achived by pasteurization (at least 10 lethality units).http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/867organoleptic characteristicspackingpickled green olivesodium glutamate |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
L. Rejano Navarro A. H. Sánchez Gómez |
spellingShingle |
L. Rejano Navarro A. H. Sánchez Gómez Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour Grasas y Aceites organoleptic characteristics packing pickled green olive sodium glutamate |
author_facet |
L. Rejano Navarro A. H. Sánchez Gómez |
author_sort |
L. Rejano Navarro |
title |
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour |
title_short |
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour |
title_full |
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour |
title_fullStr |
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour |
title_full_unstemmed |
Use of sodium glutamate in pickled green olive packing. Effect on the physic-chemical characteristics and flavour |
title_sort |
use of sodium glutamate in pickled green olive packing. effect on the physic-chemical characteristics and flavour |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
1996-08-01 |
description |
The paper studies the effect of previous olive washings on the pH increase and combined acidity produced by the use of sodium glutamate, added to give anchovy flavour to the product. Influence on previous treatments and pasteurization on the organoleptic characteristics of four cultivars (four different countries) is also considered. Best quality is obtained when pickled green olives are previously washed and low levels of acidity and salt are used in the final holding brine. Preservation should be achived by pasteurization (at least 10 lethality units). |
topic |
organoleptic characteristics packing pickled green olive sodium glutamate |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/867 |
work_keys_str_mv |
AT lrejanonavarro useofsodiumglutamateinpickledgreenolivepackingeffectonthephysicchemicalcharacteristicsandflavour AT ahsanchezgomez useofsodiumglutamateinpickledgreenolivepackingeffectonthephysicchemicalcharacteristicsandflavour |
_version_ |
1721469799986364416 |