Physico-chemical properties of ‘Azizi’ green pickled olives as affected by alkali process

El-Makhzangy, Attia; Abdel-Rhman, A.

doi:10.1002/(sici)1521-3803(19991001)43:5<320::aid-food320>3.0.co;2-8

Cited by 6 publications

(4 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The energy of the treatment increases with the lye concentration and room temperature. Strong treatments lead to a higher permeability of the skin (El-Makhzangy Abdel-Rhman, 1999). The penetration of the lye into the flesh is considered sufficient when the chemical reaches about 2/3 of the distance from the exterior to the pit.…”

Section: Packingmentioning

confidence: 99%

Elaboration of table olives

Gómez¹,

Garcı́a²,

Navarro³

2006

Grasas y Aceites

114

View full text Add to dashboard Cite

Section: Packingmentioning

confidence: 99%

Elaboration of table olives

Gómez¹,

Garcı́a²,

Navarro³

2006

Grasas y Aceites

114

View full text Add to dashboard Cite

“…Studies have shown the effect of brine and lye treatment on the chemistry of cell wall7–11 and the texture of olive fruits 12–15. Investigation of the mechanical properties of the olive fruit further to heat treatment has also been carried out 16.…”

Section: Introductionmentioning

confidence: 99%

Effect of ‘Californian’ process on the texture of Hojiblanca olive (Olea europaea L) harvested at different ripening stages

et al. 2003

View full text Add to dashboard Cite

The tensile properties of the skin and the flesh of the table olive, 'Hojiblanca' produced in Spain, which underwent the 'Californian style' process (step 1: brine; step 2: lye; step 3: heat and brine), were determined. The stiffness and strength of the skin were significantly higher than those of the flesh at all processing stages. The results showed that step 2 resulted in a decrease in strength of the skin. The strength of the flesh increased after step 2 but decreased after step 3 due to heat treatment at 121 • C for 30 min. These changes in strength varied with the degree of maturity for the flesh. An increase in strain at failure was observed in the skin after step 2, whereas no significant changes were detected in the flesh. A decrease in strain at failure was observed in the skin and the flesh further to step 3. After step 2, the stiffness of the skin decreased significantly, whereas that of the flesh increased, the latter decreasing with increasing degree of maturity. The largest effects were in the strength and stiffness of the skin after sodium hydroxide treatment affecting their wax content. Maturity has a larger effect on flesh than on skin mechanical properties.

show abstract

“…It was clear that penetration in the Ladoelia cultivar was faster than in the Gordal cultivar. The penetration ratio to the pit depends on cell wall composition (Borbolla and Alcala 1981), processing temperature, lye concentration and the polyphenol content of the cultivar itself (El‐Makhzangy and Abdel‐Rahman 1999). It seems also from Table 1 that there is positive correlation between fruit firmness and penetration ratio.…”

Section: Resultsmentioning

confidence: 99%

Darkening of Brined Olives by Rapid Alkaline Oxidation

El-Makhzangy

Ramadan²,

Sulieman

2008

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Alkaline oxidation of olives called Californian process is a recommended method of the International Olive Oil Council that generally uses three to five lye treatments. The present investigation was carried out to reduce the number of lye treatments to one and consequently minimize the process duration to about 24 h, preventing the health hazards and environmental pollution. Results revealed that no significant differences were noted between the two cultivars used in this study (Gordal and Ladoelia) in response to ferrous gluconate concentration. Ferrous gluconate (0.4%) should be added during the fixation to stabilize the color produced during air injection. Optimum fixation time was 8 and 12 h for Ladoelia and Gordal cultivars, respectively. When the oxidized black olives were stored in hermetically sealed containers for 4 months in slight brine at different pH values, results revealed that pH 5 was more suitable for maintaining color intensity and firmness of the olives. PRACTICAL APPLICATIONS The black oxidizing or Californian processing is one of the three main methods of preparing table olives. In the traditional Californian process, three to five lye treatments are generally used, and when applying this technique on some cultivars stored in brine for more than 6 months, the color cannot be stained enough and fruit firmness becomes softer. Moreover, the duration of the process is long (72–80 h) and the final product is easy to deteriorate. The main goal of this investigation was to modify the Californian process to minimize processing period and improve quality attributes of the obtained olives by using oxidation with one‐lye treatment. The results obtained from this study could help table olive industries to design new processes or change the already existing ones in order to improve product quality and make it more competitive in the international market.

show abstract

Physico-chemical properties of ‘Azizi’ green pickled olives as affected by alkali process

Cited by 6 publications

References 5 publications

Elaboration of table olives

Elaboration of table olives

Effect of ‘Californian’ process on the texture of Hojiblanca olive (Olea europaea L) harvested at different ripening stages

Darkening of Brined Olives by Rapid Alkaline Oxidation

Contact Info

Product

Resources

About