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Table olives from the Northeast of Portugal: basis for a new protected designation of origin azeitonas de mesa transmontanas

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dc.contributor.authorPereira, Ermelinda
dc.contributor.authorCasal, Susana
dc.contributor.authorBento, Albino
dc.contributor.authorPereira, J.A.
dc.date.accessioned2014-06-20T11:46:43Z
dc.date.available2014-06-20T11:46:43Z
dc.date.issued2013
dc.description.abstractTable olives are one of the most popular agro-fermented food products in the Mediterranean basin. In Portugal, there is a great tradition of table olives production, being Trás-os-Montes one of the most important producing regions. Their tradition, sensorial and chemical characteristics justify the creation of a new Protected Designation of Origin “Azeitonas de mesa Transmontanas”. In this context, the objective of the present work was to contribute for the collection of supporting basis for the PDO creation and implementation. Table olives processed by natural fermentation were collected from different local producers. The morphological, chemical (moisture, crude protein, total fat, ash, carbohydrates, fatty acids, tocopherols and phenolic) and microbial (yeast population on the final stage of fermentation) attributes were characterized. All samples were also analyzed for their microbial safety (aerobic mesophilic, yeasts, coliforms, E. coli, sulfite-reducing clostridia, S. aureus and Salmonella spp). “Azeitonas de mesa Transmontanas” are produced mainly by Cvs Cobrançosa and Negrinha de Freixo; water is the major constituent (62.9% to 78.4%), followed by fat (10.2% and 26.6%), that is mainly monounsaturated, being oleic the major fatty acid (68.3% to 83.0%). Crude protein and ash content ranged between 2.9-4.6% and 3.3-7.1%, respectively. Ten phenolic compounds were identified and quantified and hydroxytyrosol was the major one. Yeasts populations were mainly Candida ishiwadae, C. boidinii, Pichia membranifaciens, P. manshurica, Sporobolomyces roseus and Wickerhamomyces anomalus, being all samples safe for consumption.por
dc.description.sponsorshipProjecto SUB-IOC-TEC 11/12 “Table olives from the northeast of Portugal: Contribution for their characterization and promotion".
dc.identifier.citationPereira, Ermelinda L.; Casal, Susana; Bento, Albino; Pereira, José Alberto (2013). Table olives from the Northeast of Portugal: basis for a new protected designation of origin azeitonas de mesa transmontanas. In FABE 2013 - International Conference on Food and Biosystems Engineering. Skiathos Island, Greecepor
dc.identifier.urihttp://hdl.handle.net/10198/9713
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectTable olivespor
dc.subjectAzeitonas de mesa transmontanaspor
dc.subjectChemicalpor
dc.subjectMicrobial characterizationpor
dc.titleTable olives from the Northeast of Portugal: basis for a new protected designation of origin azeitonas de mesa transmontanaspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceSkiathos Island - Greecepor
oaire.citation.startPage1por
oaire.citation.titleFABE 2013 - International Conference on Food and Biosystems Engineeringpor
person.familyNamePereira
person.familyNameBento
person.familyNamePereira
person.givenNameErmelinda
person.givenNameAlbino
person.givenNameJosé Alberto
person.identifier.ciencia-id3916-218E-1629
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id35222107200
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery233115be-9d46-49d0-8b7d-2d64406d64a0

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