Abstract
The effect of the processing system, storage time, and pasteurisation on the contents of tocopherols and individual amino acids was determined in alkali-treated green table olives. Olives were processed following three different systems (Spanish-style, “short-process”, and “Picholine”-style), together with two modified preparations of Spanish-style (“without-washing process” and olives packed with fermentation brine). Processing and pasteurisation had no effect on the α-tocopherol and γ-tocopherol contents, but significant losses of both tocopherols were found after 12 months of storage. Calculation of protein quality of each product was made from its amino acid composition. The chemical score of treated green table olives, evaluated using the FAO reference protein for adults, ranged from 46 to 60%, the limiting amino acid being lysine. With the exception of lysine, amino acids can be considered to be stable during green olive processing, storage, and pasteurisation.
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Acknowledgement
This work was supported by the Spanish Government through CICYT (AGL2000-1539-C02-02 and AGL2003-03552/ALI).
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Montaño, A., Casado, F.J., de Castro, A. et al. Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives. Eur Food Res Technol 220, 255–260 (2005). https://doi.org/10.1007/s00217-004-1076-1
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DOI: https://doi.org/10.1007/s00217-004-1076-1