COLOR CHANGES IN DIFFERENT PROCESSING CONDITIONS OF GREEN OLIVES OF CHALKIDIKI VARIETY

被引：3

作者：

KARAOULANIS, GD

BAMNIDOU, A

机构：

[1] University of Thessaloniki, Dept. of Food Science, Box 279

来源：

GRASAS Y ACEITES | 1995年 / 46卷 / 03期

关键词：

CHALKIDIKI (VARIETY); COLOR; COMMON PROCESSING (EFFECT OF); GREEN TABLE OLIVE; PRESERVATION (EFFECT OF);

D O I：

10.3989/gya.1995.v46.i3.918

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 (similar to 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 preserved.

引用

页码：153 / 159

页数：7

共 15 条

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