The determination of irradiation on total biophenol quantity during storage of natural black table olives

Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives

Abstract:

In this study, the effects on the shelf life and quality of the methods used in the production and preservation of the Gemlik variety natural black table olives produced with low salt (2%) using different methods were determined. As a result of the study, it was ensured that table black olives were produced with less salt (2%) and that natural black olives with less salt could be stored on the shelves for at least 6 months without using any preservatives. The gamma irradiation method (1, 3 and 5 kGy) was applied for the first time in the preservation of table olives and its effect on quality was relatively similar to other applications. The reducing effect of 5 kGy dose on total phenolic substance was found to be higher than other doses.

Audience takeaway:

• All the table olive sector will be able to use that they learn. Table olives are a food that should be well preserved. It is especially important for consumers who want to consume natural products. Salt and acidity are important parameters in the preservation of table olives. In addition, when low salt content is used, it must be pasteurized. If it is to be consumed without pasteurization, preservatives must be used. For this reason, storage conditions must be improved in order to be presented to the consumer without the use of preservatives. Irradiation can also be one of these preservation conditions.
• Viewers will have information about irradiated foods. Manufacturers will learn that they can create alternatives with such a food preservation process in the future.
• Yes. this research is research that other faculty members can use to expand their research or teaching. This research shows that applications made with low amount of radiation can be easily used in food preservation.
• This can provide a practical solution that can simplify a designer's job or make it more efficient. It can create an opening especially in the preservation of foods.
• it can improve the accuracy of a design or provide new information to help with a design problem. In this research, this is the first time it has been tried in terms of table olives.

Biography:

Dr. Şahnur Irmak has been worked on Food Technology at the Olive Research Institute, Türkiye since 2000 years. He has a PhD degree in Food Chemistry Science. He is an expert on organoleptic assessment, nutritional characteristics, table olive and olive oil processing technology and sensorial analyses. He is an international accredited olive oil taster since 2015. He is the panelist of Olive Research Institute which IOC recognized tasting panel of olive oil and table olive. He is a member of the jury in national and international olive oil and table olive tasting competitions. He continues to work as a researcher in two EU PRIMA projects.