INFLUENCE OF SALTS AND PH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS

被引：34

作者：

BRENES, M ^{[1
]}

GARCIA, P ^{[1
]}

GARRIDO, A ^{[1
]}

机构：

[1] INST GRASA & DERIVADOS,UNIDAD ESTRUCT BIOTECNOL ALIMENTOS,APARTADO 1078,E-41012 SEVILLE,SPAIN

来源：

JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1994.tb00155.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of NaCl and CaCl2 on the texture of olives, both treated and untreated with NaOH, at pH values lower than 4.0 were determined. Firmness of green olives declined as the pH decreased when calcium ions were not added. Calcium ions inhibited the softening rate of fresh and Spanish style green olives although this inhibitory effect depended on the pH. This firming action of calcium was higher at lower pH for fresh olives and at higher pH values for Spanish style green olives. The inhibitory effect of calcium on softening rate diminished as the concentration of cation increased. The presence of NaCl did not have any effect on the texture of either type of green olives. Lactic acid increased the softening rate of green olives by a higher proportion than acetic acid.

引用

页码：335 / 346

页数：12

共 26 条

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