Değirmencioğlu, NurcanDeğirmencioğlu, Ali2022-01-102022-01-102011-11Değirmencioğlu, N. vd. (2011). "Effect of MAP and vacuum sealing on sensory qualities of dry-salted olive". Food Science and Biotechnology, 20(5), 1307-1313.1226-77082092-6456https://doi.org/10.1007/s10068-011-0180-9https://link.springer.com/article/10.1007%2Fs10068-011-0180-9http://hdl.handle.net/11452/23961The 'Gemlik' olive, grown in Turkey, is the main variety used in the production of commercial table olives. The aim of the present work was to determine the effect on sensory qualities of dry-salted olives of the 'Gemlik' cultivar packed with vacuum sealing or modified atmosphere packaging and stored at 4 or 20 degrees C. Storage temperature did not have a significant effect on the sensory profile (p>0.05). However, with the exception of the color attribute, somewhat higher overall scores were given to samples stored at 4 degrees C. In both vacuum sealing and modified atmosphere packaging (MAP) samples stored at 4 degrees C, the lack of oxygen and dipping the olives in 10 ppm chlorine solution before dry-salting, prevented the growth of yeast and mold and therefore both rancidity and softness attributes scored higher points by panelists.eninfo:eu-repo/semantics/closedAccessFood science & technologyDry-salted oliveModified atmosphere packaging (MAP)Vacuum sealingStorage temperatureSensoryNaturally black olivesModified atmosphereChlorinated waterTemperatureProfileStorageYeastsOilOleaceaeFood storageSealing (closing)Chlorine solutionColor attributesSensorySensory profilesSensory qualitiesStorage temperaturesTable olivesVacuum sealingModified atmosphere packagingArticle0002966083000182-s2.0-8485751291513071313205Food science & technologyOlea; Lactobacillus Pentosus; Starter Cultures