Effect of Different Concentrations of Salt and Lactic Acid on the Physicochemical Characteristics of Zard Olive Cultivar (Natural Fermentation Method)
Subject Areas :Abradat Mosallaie 1 * , Mahnaz Mazaheri Asadi 2
1 - Ph.D Graduated of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran.
2 - Professor, Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran.
Keywords: Lactic Acid, Salt, Zard Olive, Total Phenol, Natural Fermentation.,
Abstract :
Qazvin province is one of the most fertile and suitable regions for olive agriculture in Iran. The purpose of this research was to focus on the specifics of natural fermentation of Zard Olive coming from Tarom-e Sofla region of Qazvin province. This research looked at different of salt concentrations (4%, 8% and 10%), acidity (0 and 0.5) and chemical factors (pH, total phenol and reducing sugars). Both the olives and the brine were kept for evaluated for 7 months (210 days) in ambient temperature. The results of this study showed that by increasing the fermentation time, the salt content decreased in brine, and the total phenol content increased. Also, the total phenol and salt in olives decreased and increased respectively, and the levels of reducing sugars and pH in brine and olives decreased. At the end of fermentation highest total phenol was observed in olive treatment with 8% salt. Lowest level of the reducing sugars belonged to the treatment with 10% salt and with no acid. There was statistical significant difference between this group and others. In general there were more sugar, total phenol and pH in the fermented olives compare to the fermentation brine. It can be concluded that increase salt and lactic acid can increase total phenol in the fermented olives. Also pH reduction plays an important role in increasing the quality and reducing the pollution during the fermentation process.
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