The effect of color fixation with ferrous lactate on the color and sensory criteria of canned ‘Gemlik’ olives

Authors : Yasin Özdemir, Aysun Özdemir, Mehmet Özkan

Pages : 510-514

View : 23 | Download : 37

Publication Date : 2023-12-25

Article Type : Research Paper

Abstract :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.
Keywords : Black Olive, Canned Olive, Color Fixation, Olive Color