Physico-chemical properties of Azizi' green pickled olives as affected by alkali process.
This work was carried out to study the effect of lye treatment at different concentrations (1.0, 2.0 and 2.5%) on some physical-chemical changes of green table olive 'Azizi' cultivar during fermentation process. Results indicated that lye treatment at 1% and 2% using sodium hydroxide were the more suitable concentration for processing green table olive 'Azizi' cultivar under Egyptian condition, where the quality in texture, colour, flavour and appearance was recorded. Statistical analysis revealed that there were significant differences in pH, NaCl content and acidity of green olive during the fermentation period as affected by lye treatment. A positive correlation was found between the sensorial properties of pickled olives.
el-Makhzangy
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Zagazig University, Agro-Industry Department, Egypt.
Abdel-Rhman
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D000468:Alkalies; D002424:Caustics; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004534:Egypt; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008191:Lye
D000468:Alkalies; D002424:Caustics; D008191:Lye