栄養と食品科学ジャーナル
オープンアクセス

概要

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Sahnur Irmak and Özlem Tokusoglu

In this project assessed the effect of preservation methods on shelf life and quality of table olives which processed two different methods as low salty (2-4%). For this purpose, black olives were processed two kinds of table olive processing techniques, fermented, then packed with Vacuum Pump (VP) and Modified Atmosphere Packaging (MAP), and applied gamma irradiation (1 kGy, 3 kGy, 5 kGy). Then olives stored under normal conditions for 8 months. In this study, gamma irradiation has been applied first time in extending the shelf-life of table olives in the marketing. The Olive oils obtained from less salty black table olives were studied. During storage of table olives, the change of the major fatty acids was determined. Processing methods, salt quantity and storage period have affected almost all the quality parameters of the olive oils which obtained from table olives. The dominating fatty acid of all processing methods was oleic acid with ranged between 70.71-75.59%. Oleic acid quantity wasn’t decreased much during processing and storage. In this context, it is determined that the best preservation was performed by modified atmosphere packaging technology.