Research on the delay of swelling in vacum packing of Gemlik olives completed their fermentation
1997
Tunc, B. | Ilhan, S. | Tumer, N. (Food Technology Research Inst., Bursa (Turkey))
In this study, the following results have been obtained. It is required that the fermantation is completed for vacuum-packing of Gemlik type of olives. It is not required to add antimicrobial substances to the olives to be vacuum-packed when the fermentation is completed. In the same manner, the process must not include boiling to reduce microbial load. When storage of the vacuum-packed olives is performed at refrigerated and room temperatures or at temperature of 30 deg C, no effect on spoilage of olives by temperature was observed. Vacuum-packing has provided with ease in transport, storage and transfer of products. In vacuum-packing of olives, microbial load of the product has decreased with vacuum-packing of olives in relation to the packing in brine
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