Grasas y Aceites, Vol 46, No 3 (1995)

Colour changes in different processing conditions of green olives of Chalkidiki variety


https://doi.org/10.3989/gya.1995.v46.i3.918

G. D. Karaoulanis
University of Thessaloniki, Dept. of Food Science, Greece

A. Bamnidou
University of Thessaloniki, Dept. of Food Science, Greece

Abstract


Green table olives of Chalkidiki variety, which are subject to enzymatic browning during processing and preservation by the commercial method, were collected in different pickings and in two cultivating years. Then, they were treated with 1.5%, 1.7%, 2% and 2.3% NaOH.
During the removal of bitterness, washing, fermentation and preservation the green olives were kept, as much as possible, away from any contact with air. The pH was kept at relatively low values (~4.0), mainly during the preservation of green olives. Besides, the concentration of brine was kept constant during the stage of fermentation and preservation (8-10%).
The aforementioned precaution resulted in the protection of the colour of the flesh and of the skin from enzymatic browning to a very satisfactory degree.
As for the texture of the fruits, the firmness was well presented.

Keywords


Chalkidiki (variety); Colour; Common processing (effect of); Green table olive; Presentation (effect of)

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