The development of organic sliceable black table olive products in sausage-like form from physicochemical, microbiological and organoleptic characteristics

Yasin Ozdemir1, Mehmet Ozkan2, Aysun Ozturk1, Ugur Ozyurt3, Rena I. Kosti4
1 Department of Food Technology, Ataturk Central Horticultural Research Institute, 77102 Yalova, Turkey
2 Department of Microbiology, Tekirdag Food Control Laboratory, 59001 Tekirdag, Turkey
3 Middle East Technical University, Engineering Faculty, Food Engineering Department, Ankara, Turkey
4 Department of Nutrition and Dietetics, Technological Educational Institute of Thessaly, 43100 Karditsa, Greece
*Corresponding author: yasin.ozdemir@tarim.gov.tr

Abstract

Ozdemir, Y., Ozkan, M., Ozturk, A., Ozyurt, U., & Kosti, R. I. (2019). The development of organic sliceable black table olive products in sausage-like form from physicochemical, microbiological and organoleptic characteristics. Bulgarian Journal of Agricultural Science, 25(2), 424–429

Olive paste is recognized not only for its excellent taste and quality, but also for its health promoting effects. However, there is a limited range of olive products in the market. The aim of the present study was the production of a new organic olive product in sausage-like form which has sliceable properties by using organic olive paste and additives. The physicochemical, microbiological, sensorial and textural characteristics of the final product were also determined. The suggested olive product with 19.7% oil content and 3% organic locust bean gum which showed the most desirable texture characteristics allowing the solidified olive paste to turn into sliceable sausage form, is considered advisable for industrial production. Thus, the organic production of an innovative added value olive product in sausage-like form could meet the evolving expectations of consumers, boost food industry’s research and development, and increase the profitability of the producer, with concomitant harmonization with the current environmental and nutritional trends. 

Keywords: organic food; organoleptic properties; physical parameters; chemical parameters; olive paste

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