Packing black ripe olives in acid conditions

Concepción Romero,Manuel Brenes,Pedro García-Serrano,Alfredo Montaño,Eduardo Medina,Pedro García-García

Food Chemistry（2021）

引用 6|浏览28

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摘要

•Ripe black olives in acidic medium are free of acrylamide.•They must be packed in airtight containers with cover brine or N2 atmosphere.•Minimal presence of O2 oxidizes the lipid and transmits rancid flavor to the olives.•They faded and softened slightly during shelf life. Ca improves the firmness.

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关键词

Acid,Black ripe olive,Lipid oxidation,Oxygen,Packing

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