Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives

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dc.contributor.authorGungor, F. Ozturk
dc.contributor.authorOcak, O. Ozdestan
dc.contributor.authorUnal, M. K.
dc.date.accessioned2020-12-01T12:05:31Z
dc.date.available2020-12-01T12:05:31Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractOzone has been widely used in the food industry as an effective antimicrobial agent. in this study the possibilities of using ozone in table olive preservation was investigated for the first time. For this purpose, the Domat variety of table olives was processed according to the Spanish style and treated with aqueous ozone for 5, 10, and 20 minutes at 0.5, 1, 2 and 4 ppm. the effects of ozonation on the microbiological, physical and sensory characteristics of the table olives were evaluated during the storage period (up to 180 days). the pH, color and firmness of the ozone treated table olives showed higher stability. Statistically significant reductions in the total bacteria and yeast/mould counts were obtained (p < 0.05). Enterobacteriaceae and Escherichia coli were not found in the samples. After 60 days of storage the control samples (ozone untreated olives) obtained low values for sensory analysis, and did not meet market requirements. the results indicate that treating green table olive with ozon (1 ppm concentration) for 10 min in aqueous form reduces the microbial population without any negative effects on the firmness, color (L*, a* b*) or sensory attributes of the table olives.en_US
dc.description.sponsorshipTAGEM (General Directorate of Agricultural Research and Policies) [TAGEM/HSGYAD/13/A057P01/21]; TAGEMGida Tarim ve Hayvancilik Bakanligien_US
dc.description.sponsorshipThis work was supported by TAGEM (General Directorate of Agricultural Research and Policies) under project number TAGEM/HSGYAD/13/A057P01/21. the authors would like to thank TAGEM for the financial support of the research project, to the panelists of the Olive Research Institute's Tasting Panel for the voluntary contribution and Teknozon Ozone Systems Environmental Technologies Electric Electronic Machinery Industry and Trade Limited Company for supplying the ozone generator.en_US
dc.identifier.doi10.3989/gya.0103191
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issn0017-3495en_US
dc.identifier.issn1988-4214en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85081750356en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.3989/gya.0103191
dc.identifier.urihttps://hdl.handle.net/11454/63018
dc.identifier.volume71en_US
dc.identifier.wosWOS:000518470700013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherConsejo Superior Investigaciones Cientificas-Csicen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCV. Domaten_US
dc.subjectMicrobiological safetyen_US
dc.subjectOzoneen_US
dc.subjectPasteurizationen_US
dc.subjectSensory analysis of table olivesen_US
dc.subjectStorageen_US
dc.subjectTable oliveen_US
dc.subjectTable olive preservationen_US
dc.titleEffect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olivesen_US
dc.typeArticleen_US

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