کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6403267 1330893 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage
ترجمه فارسی عنوان
اثرات زود رنگرز زیتون بر کیفیت روغن زیتون فوق العاده در طول ذخیره سازی
کلمات کلیدی
روغن زیتون اضافی، خستگی مفرط، فنلیک، تجزیه و تحلیل احساسی، پیش گرم شدن سریع
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Fast preheating of the olive paste can replace malaxation.
- Fast preheating followed by 10 min malaxation reduces the pungency of olive oil.
- Excessive preheating can shorten the shelf-life of the olive oil.

The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark. A fast preheating not longer than 72 s at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 s at 38 °C followed by 10 min malaxation lead to an EVOO with a 'mild' sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature of fast preheating are the critical parameters of the process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 58, Issue 2, October 2014, Pages 511-518
نویسندگان
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