Araştırma Makalesi
Yıl 2023,
Cilt: 6 Sayı: 13, 510 - 514, 25.12.2023
Öz
Kaynakça
- Aponte, M., Ventorino, V., Blaiotta, G., Volpe, G., Farina, V., Avellone, G., Moschetti, G., (2010). Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiology, 27(1), 162-170.
- Ataollahi Eshkour, M., Ghorbani-HasanSaraei, A., Rafe, A., Shahidi, S. A., Naghizadeh Raeisi, S., (2023). Effect of calcium salts on the firmness and physicochemical and sensorial properties of Iranian black olive cultivars. Foods, 12(15), 2970.
- Conte, P., Fadda, C., Del Caro, A., Urgeghe, P. P., Piga, A., (2020). Table olives: An overview on effects of processing on nutritional and sensory quality. Foods, 9(4), 514.
- Delgado, A.M., Vaz Almeida, M.D., Parisi, S., Delgado, A.M., Parisi, S., Vaz Almeida, M.D., (2017). Olive oil and table olives. Chemistry of the Mediterranean diet, 33-57. Demir, C., Yildiz, E., Gurbuz, O., (2023). Profile phenolic compounds in Spanish-style and traditional brine black olives (‘Gemlik’Cv.) provided from different regions of Türkiye. Processes, 11(8), 2412.
- García, P., Romero, C., Brenes, M., (2018). Influence of iron redox state on black ripe olive processing. Journal of the Science of Food and Agriculture, 98(12), 4653-4658.
- García, P, Brenes, M, Romero, C., Garrido, A., (2001). Colour fixation in ripe olives: effects of type of iron salt and other processing factors. J Sci Food Agric 81: 1364–1370.
- García, P., Sánchez, A.H. Garrido, A., (2014). Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life. Int J Food Sci Technol 49: 895–903.
- García-Serrano, P., Brenes-Álvarez, M., Medina, E., García-García, P., Romero, C., Brenes, M. (2023). Study of the processing of dehydrated black olives from oxidized black olives. LWT, 180, 114681.
- Fernández, A.G., Adams, M.R., Fernandez-Diez, M.J., (1997). Table olives: production and processing. Springer Science & Business Media.
- IOC 2004. International Olive Council (IOC), Unified qualitative standard applicable for table olives in international trade. Madrid, Spain (2004).
- Irmak, Ş., Sefer, F., Güngör, F.Ö., Susamci, E., Güloğlu, U., Yildirim, A., Gönül, T., (2022). Determination of table olive characteristics of new olive varieties obtained by crossbreeding of Gemlik and Memecik variety. Journal of Ege University Agriculture Faculty, 59(2), 195-208.
- Martin-Vertedor, D., Rodrigues, N., Marx, I.M.G., Veloso, A.C.A., Peres, A.M., Pereira, J.A., (2020). Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control, 117, 107369.
- Repajić, M., Grudenić, A., Levaj, B., (2019). Functional and sensory properties of olives fortified spreadable cheese. Mljekarstvo/Dairy, 69(2), 125-137.
- TFC 2008, Turkish Food Codes – Communique of other food substances except from colorant and sweeteners. Communıque No: 2008/22.
The effect of color fixation with ferrous lactate on the color and sensory criteria of canned ‘Gemlik’ olives
Öz
Black olives may lose their color after their bitterness has been removed with alkali and sterilized in brine. Customers demand that canned black olives have a shiny black surface. ‘Gemlik’ olives were used as material in this research. ‘Gemlik’ olive is the most grown olive in Turkey. However, in Turkey, the method of removing the bitterness of olives with caustic and sterilizing them is rarely used. In the research, ‘Gemlik’ olives were harvested at 3 different maturities. Bitter removal with standard alkali was carried out using the standard method. To fix the color of the olives, they were kept in brine containing 0.05 % iron with blower application (6 h and 20oC). The change in the colors of the olives was determined by color measuring device and sensory analysis. By applying ferrous lactate to the samples at all three maturity levels, a stable shiny black color was obtained throughout storage. Brighter black color value was measured in the samples applied with ferrous lactate. Sensory color and appearance scores were also higher for samples treated with ferrous lactate.
Anahtar Kelimeler
Kaynakça
- Aponte, M., Ventorino, V., Blaiotta, G., Volpe, G., Farina, V., Avellone, G., Moschetti, G., (2010). Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiology, 27(1), 162-170.
- Ataollahi Eshkour, M., Ghorbani-HasanSaraei, A., Rafe, A., Shahidi, S. A., Naghizadeh Raeisi, S., (2023). Effect of calcium salts on the firmness and physicochemical and sensorial properties of Iranian black olive cultivars. Foods, 12(15), 2970.
- Conte, P., Fadda, C., Del Caro, A., Urgeghe, P. P., Piga, A., (2020). Table olives: An overview on effects of processing on nutritional and sensory quality. Foods, 9(4), 514.
- Delgado, A.M., Vaz Almeida, M.D., Parisi, S., Delgado, A.M., Parisi, S., Vaz Almeida, M.D., (2017). Olive oil and table olives. Chemistry of the Mediterranean diet, 33-57. Demir, C., Yildiz, E., Gurbuz, O., (2023). Profile phenolic compounds in Spanish-style and traditional brine black olives (‘Gemlik’Cv.) provided from different regions of Türkiye. Processes, 11(8), 2412.
- García, P., Romero, C., Brenes, M., (2018). Influence of iron redox state on black ripe olive processing. Journal of the Science of Food and Agriculture, 98(12), 4653-4658.
- García, P, Brenes, M, Romero, C., Garrido, A., (2001). Colour fixation in ripe olives: effects of type of iron salt and other processing factors. J Sci Food Agric 81: 1364–1370.
- García, P., Sánchez, A.H. Garrido, A., (2014). Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life. Int J Food Sci Technol 49: 895–903.
- García-Serrano, P., Brenes-Álvarez, M., Medina, E., García-García, P., Romero, C., Brenes, M. (2023). Study of the processing of dehydrated black olives from oxidized black olives. LWT, 180, 114681.
- Fernández, A.G., Adams, M.R., Fernandez-Diez, M.J., (1997). Table olives: production and processing. Springer Science & Business Media.
- IOC 2004. International Olive Council (IOC), Unified qualitative standard applicable for table olives in international trade. Madrid, Spain (2004).
- Irmak, Ş., Sefer, F., Güngör, F.Ö., Susamci, E., Güloğlu, U., Yildirim, A., Gönül, T., (2022). Determination of table olive characteristics of new olive varieties obtained by crossbreeding of Gemlik and Memecik variety. Journal of Ege University Agriculture Faculty, 59(2), 195-208.
- Martin-Vertedor, D., Rodrigues, N., Marx, I.M.G., Veloso, A.C.A., Peres, A.M., Pereira, J.A., (2020). Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control, 117, 107369.
- Repajić, M., Grudenić, A., Levaj, B., (2019). Functional and sensory properties of olives fortified spreadable cheese. Mljekarstvo/Dairy, 69(2), 125-137.
- TFC 2008, Turkish Food Codes – Communique of other food substances except from colorant and sweeteners. Communıque No: 2008/22.
Toplam 14 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Teknolojileri |
| Bölüm | Food Health and Technology Innovations |
| Yazarlar | |
| Yayımlanma Tarihi | 25 Aralık 2023 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 6 Sayı: 13 |
