Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method
Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with t...
| Autores principales: | , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/2493 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535/1695 http://dx.doi.org/10.3989/gya.0946142 |
| _version_ | 1855034973423140864 |
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| author | Juarez, Julio Ariel Denoya, Gabriela Inés Polenta, Gustavo Alberto |
| author_browse | Denoya, Gabriela Inés Juarez, Julio Ariel Polenta, Gustavo Alberto |
| author_facet | Juarez, Julio Ariel Denoya, Gabriela Inés Polenta, Gustavo Alberto |
| author_sort | Juarez, Julio Ariel |
| collection | INTA Digital |
| description | Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating
air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the
one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing
method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation.
Four types of fermentation were used: brine at 2% NaCl plus AI; brine at 2% NaCl plus three “extendidos”;
brine at 9% NaCl plus three “extendidos”; and brine at 9% NaCl plus AI and one “extendido”. As previously
observed in other varieties by other authors, we noticed that lower pH values were achieved in 2% NaCl fermentations
vs. 9% NaCl fermentations. AI prevented the “alambrado” whereas brine at 2% NaCl reduced this spoilage
as compared with brine at 9% NaCl. The darkest color of olives was obtained with three “extendidos”, but 83% of
brightness reduction was achieved with only one “extendido”. The “extendido” process decreased the texture. We
conclude that the combination of AI and “extendido” can add benefits to natural black olives of the Arauco variety. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2493 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24932018-05-28T13:26:24Z Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method Influencia de la inyección alternante de aire en el color y el “alambrado” de aceitunas negras naturales Arauco c.v., en comparación con el método tradicional argentino Juarez, Julio Ariel Denoya, Gabriela Inés Polenta, Gustavo Alberto Aceituna Inyección Variedades Color Deterioro Colour Varieties Injection Olives Deterioration Aceituna Negra Variedad Arauco Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation. Four types of fermentation were used: brine at 2% NaCl plus AI; brine at 2% NaCl plus three “extendidos”; brine at 9% NaCl plus three “extendidos”; and brine at 9% NaCl plus AI and one “extendido”. As previously observed in other varieties by other authors, we noticed that lower pH values were achieved in 2% NaCl fermentations vs. 9% NaCl fermentations. AI prevented the “alambrado” whereas brine at 2% NaCl reduced this spoilage as compared with brine at 9% NaCl. The darkest color of olives was obtained with three “extendidos”, but 83% of brightness reduction was achieved with only one “extendido”. The “extendido” process decreased the texture. We conclude that the combination of AI and “extendido” can add benefits to natural black olives of the Arauco variety. Se elaboraron aceitunas negras maduras variedad Arauco en distintas condiciones para evaluar la inyección alternante de aire (IA) con un sistema basado en el patentado por el Instituto de la Grasa, en comparación con la elaboración tradicional argentina donde se realiza exposición al aire en seco (“extendido”) de los frutos durante 24 h, en tres momentos de la fermentación (después de 7, 14 y 21 días). Se hicieron cuatro tipos de fermentaciones: en salmuera al 2% con IA; en salmuera al 2% y 9% con tres “extendidos” y salmuera 9% con IA y un “extendido”. Se alcanzaron los valores mas bajos de pH en fermentaciones con el 2% de NaCl versus las de 9%. La IA evita el defecto de “alambrado” y lo reduce la concentración de 2% versus la de 9%. El color más oscuro se obtiene aplicando el “extendido” en tres oportunidades, pero con una aplicación se alcanza el 83% de la reducción de luminosidad alcanzada por las tres aplicaciones. La textura se ve disminuida por el proceso de “extendido”. La combinación de la IA y el “extendido” reducen el defecto de “alambrado” y oscurecen las aceitunas negras al natural de la variedad Arauco. EEA Chilecito Fil: Juarez, Julio Ariel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chilecito. Agencia de Extensión Rural Aimogasta; Argentina Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto en Tecnología de los Alimentos; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto en Tecnología de los Alimentos; Argentina 2018-05-28T13:12:20Z 2018-05-28T13:12:20Z 2015 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2493 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535/1695 0017-3495 http://dx.doi.org/10.3989/gya.0946142 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Grasas y aceites 66 (2) : e070. (April–June 2015) |
| spellingShingle | Aceituna Inyección Variedades Color Deterioro Colour Varieties Injection Olives Deterioration Aceituna Negra Variedad Arauco Juarez, Julio Ariel Denoya, Gabriela Inés Polenta, Gustavo Alberto Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_full | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_fullStr | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_full_unstemmed | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_short | Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method |
| title_sort | influence of alternating air injection on the color and alambrado of natural black olives cv arauco as compared with the traditional argentine method |
| topic | Aceituna Inyección Variedades Color Deterioro Colour Varieties Injection Olives Deterioration Aceituna Negra Variedad Arauco |
| url | http://hdl.handle.net/20.500.12123/2493 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1535/1695 http://dx.doi.org/10.3989/gya.0946142 |
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