Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets

dc.contributor.author	Panagou, EZ	en
dc.contributor.author	Tassou, CC	en
dc.contributor.author	Skandamis, PN	en
dc.date.accessioned	2014-06-06T06:47:11Z
dc.date.available	2014-06-06T06:47:11Z
dc.date.issued	2006	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3441
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-33746228051&partnerID=40&md5=21b49cff2b49f93d4ab70f08b7ebcbba	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	human	en
dc.subject.other	isolation and purification	en
dc.subject.other	Lactobacillus	en
dc.subject.other	methodology	en
dc.subject.other	microbiology	en
dc.subject.other	olive tree	en
dc.subject.other	pH	en
dc.subject.other	quality control	en
dc.subject.other	safety	en
dc.subject.other	taste	en
dc.subject.other	yeast	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Humans	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Olea	en
dc.subject.other	Quality Control	en
dc.subject.other	Taste	en
dc.subject.other	Yeasts	en
dc.subject.other	Bacillus cereus	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Clostridium perfringens	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Fungi	en
dc.subject.other	Oleaceae	en
dc.title	Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets	en
heal.type	journalArticle	en
heal.publicationDate	2006	en
heal.abstract	The physicochemical, microbiological, and organoleptic profile of different commercial table olive products from retail outlets was studied. Average pH values were 4.00, 3.96, and 4.31 for Spanish-style green, naturally black, and dry-salted olives, respectively, while salt content was 6.21, 7.34, and 8.00% for the same commercial products. Mean values for titratable acidity were 0.53 and 0.63% (wt/vol) for green and naturally black olives. In general, mean values for pH, titratable acidity, and salt content were in accordance with the requirements established by the International Olive Oil Council (IOOC) for the trade of table olives, although considerable variation was observed within individual olive samples. Salt content of dry-salted olives did not meet the minimum limit of 10% established by the IOOC. The dominant microbiota consisted of lactic acid bacteria and yeasts. Their population was less than 10 9 CFU ml-1, as stipulated by the IOOC standard for fermented olives held in bulk in a covering liquid. These microorganisms come from the natural microbiota found in spontaneous fermentations and impose no risk to human health. No enterobacteria, pseudomonads, Bacillus cereus, or Clostridium perfringens were detected in any of the samples given the physicochemical characteristics found. The organoleptic profile varied greatly according to processing style and commercial preparation. Green olives had more uniform sensory characteristics than naturally black and dry-salted olives. The most important attributes that influenced the judgment of the panelists were salt content and crispness of the olives. Copyright ©, International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	7	en
dc.identifier.volume	69	en
dc.identifier.spage	1732	en
dc.identifier.epage	1738	en