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

Ugur Ozyurt, Mehmet Ozkan, Rena I. Kosti, Aysun Ozturk, Yasin Ozdemir

Abstract: 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: chemical parameters; codon; functional classification; functional groups; olive paste; organoleptic properties; physical parameters; phytoplankton; reservoirorganic food; seasonal changes

Date published: 2019-04-23