Επίδραση των αλλοιώσεων της βρώσιμης ελιάς στη θρεπτική της αξία
Date Issued
November 7, 2023
Type
Πτυχιακή Εργασία
Abstract
This study describes the processing of the olive fruit that starts already at the
stage of its harvest and is completed in that of its processing, the result of which is that the
olive fruit becomes edible. Alterations are observed throughout this treatment, with the
most characteristic being gas disease, gas encapsulation, nail head, buttery fermentation,
softening of the texture of the flesh of the olive, the disease of the stench. These lesions are
caused during fermentation by microorganisms, such as bacteria of the genus Clostridium,
Propionibacterium, Enterobacter, as well as saccharolytic bacteria, which belong to the
species Clostridium butyricum. The lesions that the olive fruit undergoes are probably due
to the density of the NaCl solution. Thus, for the softening of the texture of the flesh of the
fruit, the concentrated in NaCl brine may be responsible, while for the cyanosis or the
bluish, the dilute in NaCl brine can be characterized. Olive lesions can also be attributed to
the aromatic additives used to flavor the edible olive product, as well as the degradation of
preservatives such as sorbic acid. Also, the conditions under which the olive fruit is
processed or preserved can cause unwanted alterations in the final product. Thus, such
alterations may result from the waste of processing the olive fruit with caustic soda, while
the alteration of the blistering is caused by the unwanted high temperature of the caustic
soda solution, which is also used in the fermentation process. But also, the unwanted,
during the fermentation process, provocation of propionate fermentation leads to the
creation of unwanted spots on the skin of the olive. This study also approaches the losses
during the processing of the olive fruit, which relate to the change in the weight of the
olive, to the change in the degree of pH, to the change of the NaCl content in the
fermentation solution, as well as to the economic losses due to degradation. of the final
product, degradation attributed to the lesions of the olive fruit. Therefore, these alterations
that result from both the processing and the preservation of the olive have a negative effect
on its nutritional value and nutrients.
Subjects