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Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive

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Abstract

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°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°C. In both vacuum sealing and modified atmosphere packaging (MAP) samples stored at 4°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.

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Authors and Affiliations

  1. Bandırma Vocational School, Department of Food Technology, University of Balıkesir, Balıkesir, Turkey

    Nurcan Değirmencioğlu

  2. Agricultural Faculty, Department of Food Engineering, University of Uludag, Bursa, Turkey

    Ozan Gürbüz, Yasemin Şahan & Hasan Özbey

  3. Susurluk Vocational School, University of Balıkesir, Balıkesir, Turkey

    Ali Değirmencioğlu

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  1. Nurcan Değirmencioğlu
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  2. Ozan Gürbüz
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  3. Ali Değirmencioğlu
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  4. Yasemin Şahan
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  5. Hasan Özbey
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Correspondence to Nurcan Değirmencioğlu.

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Değirmencioğlu, N., Gürbüz, O., Değirmencioğlu, A. et al. Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive. Food Sci Biotechnol 20, 1307–1313 (2011). https://doi.org/10.1007/s10068-011-0180-9

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  • DOI: https://doi.org/10.1007/s10068-011-0180-9

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