Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials

High hydrostatic pressure (HHP) treatments (singly or in combination with natural antimicrobials) were tested for stabilization of Manzanilla Aloreña seasoned olives stored at 25 °C. HHP (5 min) was highly effective on yeast populations at 300 MPa or higher. No viable yeasts were detected in samples...

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Bibliographic Details
Published in:Food science & technology 2014-05, Vol.56 (2), p.427-431
Main Authors: Abriouel, Hikmate, Benomar, Nabil, Gálvez, Antonio, Pérez Pulido, Rubén
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
High hydrostatic pressure
Table olives
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Summary:High hydrostatic pressure (HHP) treatments (singly or in combination with natural antimicrobials) were tested for stabilization of Manzanilla Aloreña seasoned olives stored at 25 °C. HHP (5 min) was highly effective on yeast populations at 300 MPa or higher. No viable yeasts were detected in samples treated at 400 MPa for up to three months. Low levels of endospore-forming bacteria were always detected after HHP treatments. Addition of nisin to the brines reduced bacterial counts by 1.4 log cycles but it had no effect on yeasts when tested singly or in combination with HHP treatment (400 MPa, 5 min). Thyme oil had almost no effect on yeast concentrations, but rosemary oil reduced yeast viable counts progressively during storage. Essential oils in combination with HHP (400 MPa, 5 min) significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.09.012