Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life.

The transformations that may suffer directly brined table olive fat during processing were studied using cracked Aloreña de Málaga olive as a model. The classical studies showed that storage increased acidity and K, but not peroxide value, K and ΔK. FA profiles, nutritional fat subclasses, and TAGs suffered several significant changes along processing, although some could be spurious.