Modification of traditional 'Gemlik Method' used in brined black olive production to current conditions
2004
Uylaser, V. | Sahin, I. (Uludag Univ., Faculty of Agriculture, Bursa (Turkey). Div. of Food Engineering)
In this study the possibility to obtain hygienic, high quality and export-favoured brined black table olives from Gemlik variety by modifying traditional production method was examined. For this purpose, black olives were purchased from Iznik in 2001 and 2002 harvesting periods. Olives were fermented in completely closed, 100L volumed, stainless steel tanks. In the first year, olives were processed in the brain containing 11.7% salt and 10,20,30 and 40 kg/m pressures were applied. In the second year, 5% and 7% salt containing brines were used and 35 kg/m pressure was applied and bacteria culture was inoculated. The first year products were maturated for consumption in 5 months and 30 and 40 kg/m pressure applications showed the best results. The second year products maturated for consumption in 2.5 months. The products processed in 7% salt containing brine had high quality and easily exportable characteristics because of having 2.5% salt concentration
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