A study on appropriateness of Gemlik (Trilye) variety olives for production of canned black table olives

Bu çalışmada geleneksel yöntemlere göre değerlendirilen önemli sofralık zeytin çeşitlerimizden Gemlik çeşidi zeytinlerin çeşitli tekniklerle işlendikten sonra ısıl işlem uygulaması ile piyasa ömrü ve kalitesinin arttırılması araştırılmıştır. Bu amaçla zeytinler doğal fermentasyon, starter ilaveli fermentasyon, çabuk yöntem ve Kaliforniya yöntemi olmak üzere dört ayrı fermentasyon tekniği ile işlenmiştir. Konserve zeytinlerin asitliğinde laktik asit ilavesinin yanı sıra, doğal ve starterli olarak fermantasyona bırakı İmalar ı da etkili olmuştur,, örneğin., % 1 oranında starter ile aşılanmış ve % Ü.,3 oranında laktik asit ilave edilmiş denemede % Ek. 597 ile en yüksek: değere ulaşmıştır,. Ayrıca., laktık asit ilavesi yapı lan tüm örneklerin toplam asitliği asit ilavesi yapmayan örnek 1 erden daha yüksek bulunmuştur. Zeytinlerin kül miktarları, taze zeytinlere göre daha fazla bulunmuştur. Bu artış, tamamen hammaddenin fermentasyon sırasında salamura tuzunu bünyesine almasına bağlıdır.Zeytinlerin pektin miktarı fermentasyon sonunda hammaddeye oranla, mezokarp içinde yer alan pektinin fermentasyon sırasında parçalanmasına bağlı olarak daha düşük bulunmuştur. NaOH ile muamele edilen örneklerde bu değer, pektinin alkali ortamda çözünmesi nedeniyle daha düşüktür.Elde edilen bulguların ışığı altında fermentasyon sonu cam kavanozlarda 82 derece 15 dakika pastörize edilen zeytinlerin renk, doku ve tat bakımından sofralık zeytin özelliklerini korudukları söylenebilir. Uygulanan yöntemler arasında çabuk yöntem ile işlenen zeytinler doku, tat ve aroma ve renk bakımından en yüksek değeri almıştır.In this study, one of the important table olive varieties, Gemlik variety olives praduced by traditional methods, elongating the storage period and improving the guality was investigated. Far this purpose the olives were fermented by four different methodss Spontaneous, Starter added, Rapid-type and California-type. In additian, to abserve the changes in fermentation and product guality when a certain amount of acid is added externally, to a group of olives lactic acid is added in a proportion of 3 % overbrine volüme) and to the other group not. According to the results of physical and Chemical analysis of the raw black olives used, it was found that olives., damaged because of frost, were smaller than normal sise, but having similar properties of Gemlik variety. There was sn increase on number of olives in 1 kg. of canned olives compared to raw ones, and the lye-treated olives had a higher hardness degree. This could due to derline in tissue hardness during fermentation. Dry ueights of fermented olives were found lower than raw olives, due to the loss in fermentable and water-soluble materials during fermentation and İye treatment followed with washing. In spontaneous fermentation, because of groroth of spoilage microorganisms secreting enzymes which increase the solubility of fruit material, the loss in dry weight was more perceptible. Protein and 1 ipi d content of raw olives nere much more.higher than processed ones. This might be because oF loss in dry matter. Also, lipid contents lye-treated olives were low as lipid lost as soap. On acidity oF olives, besides •Fermenting with ar nithout starter, addition oF enternal lactic acid was alsa Found eFFective. Such as, olives Fermented in 1 % starter and 0.3 7. lactic acid added brine had the highest acidity as 0.5S7 However, the lactic acid added group generally had higher acidity than non-acid added group. This might due to acid addition, moreover the acid produced From Fermentable materials during Fermentation. Also, lye-terated olives had a 1 ower acidity than spontaneous or starter added Fermentations. Ash content oF canned olives were determined. As olives absorbed the salt From the brine it was determined higher. Pectin content due to breaking down oF pectic substances in mesocarp during Fermentation were Found lower than raw olives. Furthermore, it was determined to be the lowest, as pectic substances are soluble in NaDH, in lye-treated olives. Consequently, the olives which were heat treated at 82- 85*C For 15 minut.es, packed in 370 mİ glass jars aFter Fermentation had the best guality as table olives in point oF colcur, teüture and Flavour. Among ali the Fermentation methods, olives Fermented by Rapid-Method were the best ones according to table olive standards