کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4363902 | 1301584 | 2006 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method](/preview/png/4363902.png)
چکیده انگلیسی
The effect of different initial brining conditions on the spontaneous fermentation of cv. Conservolea green olives was studied. The different treatments included: (a) brine acidification with 2â° (v/v) lactic acid (control), (b) addition of 25â° (v/v) 1Â n HCl (c) substitution of the initial brine by 20% (v/v) with a brine from a previous fermentation (brine re-use). Microbial growth, pH, titratable acidity and organic acids were monitored. Brine re-use process was the most effective in minimizing the likelihood of spoilage since it decreased the survival period of enterobacteria (24 days), followed by the HCl treatment (28 days) and the control (35 days). However, after 35 days of fermentation, pH values reached a plateau above 4.8 in all treatments indicating that supplementary treatments were necessary to enhance lactic acid fermentation and attain acidity/pH levels that would improve the physicochemical characteristics of the final product and ensure its safety. Addition of 1.5% (w/v) glucose in the HCl-treated and brine re-use processes as well as 5â° (v/v) lactic acid in the control was performed. All supplementary treatments were effective in reducing pH to a final value of 4.3-4.5. However, glucose increased the final concentration of lactic acid in brine re-use and HCl-treated processes (73.4 and 67.8Â mm, respectively) compared with the control that was lacking in acidity (44.7Â mm), denoting a clear advantage of glucose over lactic acid as a supplement.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 23, Issue 2, April 2006, Pages 199-204
Journal: Food Microbiology - Volume 23, Issue 2, April 2006, Pages 199-204
نویسندگان
Efstathios Z. Panagou, Constantinos Z. Katsaboxakis,