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The effects of acidification and temperature during washing of Spanish‐style green olives on the fermentation process
Author(s) -
Sánchez A,
García P,
Rejano L,
Brenes M,
Garrido A
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740680210
Subject(s) - fermentation , brine , chemistry , flesh , food science , lactic acid , lactic acid fermentation , polyphenol , biochemistry , bacteria , organic chemistry , biology , genetics , antioxidant
The effects of temperature (22 and 40°C) and acidification by HCI, H 3 PO 4 and fermentation brine during the washing step of Spanish‐type green olive processing were studied. When acids were added to the washing waters, the diffusion rates of sugars and polyphenols from the flesh of olives to the surrounding liquid diminished. This phenomenon could be related to the pH of the washing water. Both heating and acidification during the washing step influenced later lactic acid fermentation and the final values of the combined acidity in brines. Thus, when the washing step was carried out at 40°C the fermentation process was accelerated.