Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki).

ABSTRACT: Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role t

SUBMITTER: Papapostolou M 

PROVIDER: S-EPMC7916839 | biostudies-literature | 2021 Feb

REPOSITORIES: biostudies-literature