INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS
- 1 August 1994
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 17 (4) , 335-346
- https://doi.org/10.1111/j.1745-4557.1994.tb00155.x
Abstract
The effects of NaCl and CaCl2 on the texture of olives, both treated and untreated with NaOH, at pH values lower than 4.0 were determined. Firmness of green olives declined as the pH decreased when calcium ions were not added. Calcium ions inhibited the softening rate of fresh and Spanish style green olives although this inhibitory effect depended on the pH. This firming action of calcium was higher at lower pH for fresh olives and at higher pH values for Spanish style green olives. The inhibitory effect of calcium on softening rate diminished as the concentration of cation increased. The presence of NaCl did not have any effect on the texture of either type of green olives. Lactic acid increased the softening rate of green olives by a higher proportion than acetic acid.Keywords
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