Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

Abstract

BACKGROUND: Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation.

Valorization of indigenous dairy cattle breed through salami production

“…Areas were calculated by integration using the OriginPro 7.5 software (OriginLab Corporation, Northampton, USA). In addition, other relevant indexes were taken into account as follows: maximum and minimum values of pH, maximum and minimum values of microbial populations (Bautista-Gallego et al, 2011;Martorana et al, 2015b).…”

Effects of irrigation treatments on the quality of table olives produced with the Greek-style process

“…The explorative multivariate analysis, widely applied in table olive production (Bautista-Gallego et al 2011;Rodríguez-Gómez et al 2012a, b, 2013Martorana et al 2015Martorana et al , 2016, clearly showed a significant effect of the irrigation on the final products.…”

“…Evaluation of the sensory profiles of the experimental olives was performed using a descriptive method (UNI 10957 2003), as reported by Martorana et al (2016). A total of 16 descriptors were included in the analysis for the external aspect (green color intensity and brightness), odor (green olive aroma, complexity, and off-odours), taste (crispness, easy stone that means easy pit detachment from the flesh, juicy, sweet, sour, bitter, salt, astringent, and complexity), flavours and overall satisfaction.…”

“…In recent years, the use of selected LAB strains (Aponte et al 2012;Martorana et al 2016) and innovative methods to ferment table olives (Martorana et al 2015) is growing, but the spontaneous fermentation method is still widely applied to produce olives at the industrial level. The spontaneous fermentation takes place thanks to the indigenous olive surface microflora consisting mainly of Gram-negative bacteria (Enterobacteriaceae), LAB, and yeasts.…”

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

“…Furthermore, the explorative multivariate analyses [principal component analysis (PCAn)] was applied to investigate sensory differences among experimentations as reported by Martorana et al (2015Martorana et al ( , 2016. All data were preliminary evaluated by using the Barlett's sphericity test (Dillon & Goldstein, 1984;Mazzei, Francesca, Moschetti, & Piccolo, 2010) in order to check the statistically significant difference among samples within each data set.…”