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  • 标题:Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment
  • 本地全文:下载
  • 作者:Andrea Nieto ; Maria Jose Grande Burgos ; Antonio Gálvez
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2017
  • 卷号:35
  • 期号:3
  • 页码:246-250
  • DOI:10.17221/358/2016-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要:Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 105 CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.
  • 关键词:antioxidant; preservation; olive paste; phenols; bacteria; yeasts; moulds
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