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Advisor(s)
Abstract(s)
In the south of Portugal, cracked green olives represent a traditional way of processing table olives. After
harvesting and sorting, the olives are washed, broken and immediately brined (Process A) or submitted to
various washing steps with water prior to brining (Process B). The objective of this work was to study the effect
of different processing treatments on the evolution of microbiological and physicochemical parameters
during the fermentation of cracked green olives at a homemade scale and at different temperatures (25 ºC,
room temperature and 18 ºC). Yeasts were found to be the dominant group in fermented cracked green
table olives. Process A originated brines without countable Enterobacteria, with higher free acidity and
higher phenolic content, when compared to brines resulting from Process B, suggesting that cracking and
brining them straight away, represent a preferable way of processing olives which may guarantee the safety
of the final product.
Description
Proceedings of the International Conference “Environmentally friendly and safe
technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro,
Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924.
Keywords
Brines Cracked table olives Enterobacteriaceae Fermentation Yeasts