Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food
2018
Petruzzelli, Annalisa | Haouet, MNaceur | Paolini, Francesca | Foglini, Martina | Vetrano, Vittorio | Di Lullo, Stefania | Altissimi, MSerena | Tommasino, Mauro | Favretti, Michela | Pezzuto, Alessandra | Piovesana, Alessia | Mioni, Renzo | Osimani, Andrea | Clementi, Francesca | Tonucci, Franco
In recent years, consumers have been increasingly interested in the quality and safety of specialty food products that are perceived as healthy and wholesome. However, few studies have been carried out to assess the effects of domestic cooking on the fate of pathogens in meat-based products. The present study aimed to assess the shelf life of ready-to-cook Ascoli-style olives, an Italian specialty food preparation, through accelerated shelf life tests. A challenge test was also carried out to test the efficacy of cooking methods on the survival of Salmonella Senftenberg strains. Accelerated shelf life assays, including physico-chemical assays (investigating the total volatile basic nitrogen and pH), microbiological counts (Enterobacteriaceae counts) and sensory parameters (appearance, color, odor, flavor and texture) allowed us to obtain sound information on the durability of pre-cooked Ascoli-style olives in an affordable and efficient manner. This is therefore an effective method that could be exploited by food business operators hoping to provide scientific information on product shelf life assessments. The challenge tests demonstrated that fan-baking in an electric oven at 200 °C for 12 min and deep frying for 4 min are the more effective treatments needed to inactivate the artificially inoculated Salmonella Senftenberg strains.
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