Salamura siyah zeytin üretiminde geleneksel Gemlik yönteminin günümüz koşullarına uyarlanması
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Date
2004
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Uludağ Üniversitesi
Abstract
Bu çalışmada salamura siyah zeytin üretiminde kullanılan Gemlik yönteminin uygulama şekli değiştirilerek temiz, kaliteli ve dış pazara uygun Gemlik tipi zeytin üretilme olanağı araştırılmıştır. Bu amaçla 2001 ve 2002 hasat yıllarında İznik’ten satın alınan siyah zeytinler, tamamen kapalı, 100L hacimli, paslanmaz çelik tanklarda; ilk yıl % 11.7 tuzlu salamurada ve 10, 20, 30, 40 kg/m2 baskı altında; ikinci yıl % 5 ve % 7 tuzlu salamurada ve 35 kg/m2 baskı altında bakteri kültürü aşılamalı işlenmiştir. İlk yıl ürünleri 5 ayda tüketim olgunluğuna gelmiş ve en iyi sonuçlar 30 ve 40 kg/m2 baskı uygulamasında alınmıştır. İkinci yıl ürünleri 2.5 ayda tüketim olgunluğuna gelmiş ve % 7 salamurada işlenen üründe % 2.5 tuz miktarı belirlenerek dış pazarlarda da rahatlıkla satılabilecek kalite ürün elde edilmiştir.
In this study the possibility to obtain hygienic, high quality and export-favoured brined black table olives from Gemlik variety by modifying traditional production method was examined. For this purpose, black olives were purchased from İznik in 2001 and 2002 harvesting periods. Olives were fermented in completely closed, 100L volumed, stanless steel tanks. In the first year, olives were processed in the brine containing 11.7 % salt and 10, 20, 30 and 40 kg/m2 pressures were applied. In the second year, 5% and 7% salt containing brines were used and 35 kg/m2 pressure was applied and bacteria culture was inoculated. The first year products were maturated for consumption in 5 months and 30 and 40 kg/m2 pressure applications showed the best results. The second year products maturated for consumption in 2.5 months. The products processed in 7% salt containing brine had high quality and easily exportable characteristics because of having 2.5% salt concentration.
In this study the possibility to obtain hygienic, high quality and export-favoured brined black table olives from Gemlik variety by modifying traditional production method was examined. For this purpose, black olives were purchased from İznik in 2001 and 2002 harvesting periods. Olives were fermented in completely closed, 100L volumed, stanless steel tanks. In the first year, olives were processed in the brine containing 11.7 % salt and 10, 20, 30 and 40 kg/m2 pressures were applied. In the second year, 5% and 7% salt containing brines were used and 35 kg/m2 pressure was applied and bacteria culture was inoculated. The first year products were maturated for consumption in 5 months and 30 and 40 kg/m2 pressure applications showed the best results. The second year products maturated for consumption in 2.5 months. The products processed in 7% salt containing brine had high quality and easily exportable characteristics because of having 2.5% salt concentration.
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Keywords
Salamura siyah zeytin, Gemlik yöntemi, Fermentasyon, Starter, Baskı, Brined black olive, Gemlik method, Fermentation, Pressure
Citation
Uylaşer, V. ve Şahin, İ. (2004). "Salamura siyah zeytin üretiminde geleneksel Gemlik yönteminin günümüz koşullarına uyarlanması". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 18(1), 105-113.