Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2024 (SCI-Expanded)
The naturally black table olive processing methods produce black table olives with a popular flavor. However, this method requires more than six months. For this reason, it is thought that removing the bitterness of black olives in a short time without moving away from the traditional flavor may provide added value. Ultrasound technology has the potential to quickly remove the bitterness of olives without detracting from the natural flavor. Therefore, in this work, debittering of olives was studied by a blower and thermostat integrated pilot scale ultrasound bath. Brine (5%) and black olives were placed in this bath and operated at three different (15, 25, 35oC) temperatures. After that the olives were kept in the open air. Sensory scores, microbiological counts, color values, texture profile, pH and oleuropein, hydroxytyrosol, tyrosol, vanillic acid, titratable acid, dry matter and salt content of the fresh and processed olives were determined. Ultrasonic debittering was completed in a short time (2.8-3.9 days). At the end of this process bitterness of olives was determined in the range of 1.31-1.33 by using 1 (did not feel) to 4 (extremely felt) sensory scale form. Obtained results are promising in terms of olive debittering in a short time, with low salt content, without losing the sensory characters. center dot Bitterness removal of black olives in natural brine takes as long as 6 months. However, these olives are appreciated by consumers thanks to their sensory properties. Although caustic removes the bitterness of olives in a short time (1-2 days), these olives are less appreciated by consumers.center dot This study attempted to remove the bitterness of olives with an ultrasound system in order to produce olives in a short time without losing the sensory characters of natural brined black olives.center dot In this study, bitterness removal in brine without the use of alkali and in a short time was achieved with an ultrasound system integrated with thermostat and blower.center dot Ultrasound application accelerated the transition of oleuropein and other water soluble components from olives to brine and also with the caviation effect reduces the microorganism load of olives.center dot Olives debittered by ultrasounic system achieved high sensory scores with low salt content and without softening in the olive tissue so that these olives may possibly have competitive power in the market.