Part of research project ALI-94-0980-CO1-01, supported by the Spanish Government through CICYT.
Color and Texture of Acidified Ripe Olives in Pouches
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 2, pages 248–251, March 1999
How to Cite
García, P., Brenes, M., Romero, C. and Garrido, A. (1999), Color and Texture of Acidified Ripe Olives in Pouches. Journal of Food Science, 64: 248–251. doi: 10.1111/j.1365-2621.1999.tb15875.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms. received 2/12/98; revised 9/10/98; accepted 10/3/98
- plastic pouches
The effects of pouch material (aluminum, plastic), packing pH (3.8,4.3), acidifying compound (lactic, gluconic), and storage temperature were tested on polyphenol content and color of holding brines, surface color, and firmness of ripe olives. Using pouches of plastic films, pH 4.3–4.0 holding solution, and lactic or gluconic acid products with color and texture similar to traditional canned ripe olives were produced. They could be properly stored at room temperature (25°C). As storage temperature rose, color improved but texture was seriously degraded at 50°C.