Naslov
Effect of olive fruits storage in sea water on oil quality
(Effect of olive fruits storage in sea sater on oil quality)

Autori
Koprivnjak, Olivera ; Procida, Giuseppe ; Benčić, Đani ; Zelinotti, Tonino

Izvornik
Food technology and biotechnology (1330-9862) 37 (1999), 3; 209-214

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, stručni

Ključne riječi
olive fruits storage; sea water; virgin olive oil; quality

Sažetak
Lengthy and/or unsuitable storage of olive fruits can significantly decrease the quality of virgin olive oil. Dipping in sea water is a traditional and still very frequent method of preserving olives in Croatia. Changes in standard olive oil quality indicators during storage of olive fruits (cultivar "Bjelica") have been studied in comparison with storing in brine (4% solution of natrium chloride), drinking water and in wooden boxes in the open air. The samples of oil were obtained by processing olives in the pilot plant equipment composed of a hammer crusher and a press with steel nets. During the 30 days of storage in aqueous media, there was a slight increase in the content of free fatty acids, while in the samples stored in the open air, the increase was significantly higher. The peroxide values and absorbance coefficient at 232 nm were decreasing during storage in aqueous media while absorbance coefficient at 270 nm remained constant. Dipping olives in brine and sea water the desired fragrant characteristics of oil disappeared already after 10 days, while in samples exposed to air they were noticeable even after 30 days of storage. For oils obtained from olives kept in brine and sea water undesired taste and smell of brine were characteristic. Overall quality index decreased in all of studied methods of storage and no significant differences have been observed between them. The most evident difference between storage methods was content of total chlorophylls. In aqueous media it increased about 8 times, while in the open air it decreased about 1.5 times in regard to reference sample. The results lead to the conclusion that storing olives in aqueous media does not change significantly basic physicochemical quality indicators but reduces oil quality primarily due to undesired changes of sensory characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA