文章基本信息

标题：A Study on the Production of Quality Black Table Olives by Using Gemlik Variety Olives
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作者：Dilek Başer ; Oğuz Kılıç
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1987
卷号：12
期号：2
出版社：Association of Food Technology, Turkey
摘要：With this study, to research the possibilities of producing quality and low-salted black table olives and developing the processing technology by using the olive variety of Gemlik was aimed. For this purpose, the harvested olives were washed and filed into two groups of plastic containers. The first group of containers were filled with the brine of 5% concentration and the second group with the brine of 10%. Sugar, molasses, pieces of apples and pekmez were added to the containers to produce additional 0.5 percent lactic acid. Yoghurt was used as a starter culture. Under these conditions the samples were allowed to undergo lactic acid fermentation and pH, acidity, salt concentration of brine were controlled by intervals of fifteen days. After the fermentation was completed, physical and chemical analysis were made to find out the yield and the caloric value of the olive samples. Also sensory evaluation were made to determine the organoleptic characteristics of the olive samples. Consequently black table olives which were fermented in the brine which contained 5% salt and apple or pekmez were the best ones in point of view of flavor and physical characteristics. It was necessary to add ferro salt to obtain a good black color (jet-black) with all of the samples.