Tehnologije konzerviranja namiznih oljk

Mustafa, Eva (author), Vidrih, Rajko (mentor)

Osrednji namen diplomske naloge je bil preučevanje različnih tehnologij predelave namiznih oljk in kako le-te vplivajo na senzorične lastnosti končnega produkta. Plodovi oljk so ena redkih sadnih vrst, ki ni primerna za takojšnje uživanje brez predhodne obdelave. Zaradi vsebnosti glikoziliranega sekoiridoidnega biofenola olevroepina so oljke grenke, trpke in neužitne. Zato so se po svetu razvili številni tehnološki postopki, katerih cilj je razgrenitev oljčnih plodov. Z izbiro tehnološkega postopka predelave lahko ključno vplivamo na senzorične lastnosti in sprejemljivost končnega izdelka. Postopki razgrenitve se razlikujejo predvsem v uporabi natrijevega hidroksida, solnih mešanic in starterskih kultur. Podatki iz literature dokazujejo, da koncentracija soli vpliva na ravnovesje med kvasovkami in mlečnokislinskimi bakterijami med potekom mlečnokislinske fermentacije. Ravnovesje med temi mikroorganizmi je ključno, saj so v simbiozi mikroorganizmi odgovorni za tehnološko ustrezen potek fermentacije. Prav tako se v industriji vedno pogosteje uporabljajo namenske starterske kulture, ki proizvajalcu omogočajo boljši nadzor nad potekom fermentacije, in s tem manjšo možnost za pojav napak ter boljše senzorične lastnosti.

• Language: Slovenian
• Keywords: oljke, konzerviranje namiznih oljk, tehnološki postopki, razgrenitev, fermentacija, starterske kulture, vloga soli, senzorične lastnosti
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [E. Mustafa]
• Year: 2021
• PID: 20.500.12556/RUL-127695
• UDC: 664.8:634.63:543.92
• COBISS.SI-ID: 67735043
• Publication date in RUL: 20.06.2021

MUSTAFA, Eva, 2021, Tehnologije konzerviranja namiznih oljk [online]. Bachelor’s thesis. Ljubljana : E. Mustafa. [Accessed 23 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=127695

Secondary language

• Language: English
• Title: Preservation technologies of table olives

Abstract

The main purpose of the diploma thesis was to study different processing technologies applied to table olive and their impact to the sensory properties of the final product. Olives are one of the few fruit species that are not suitable for immediate consumption without prior processing. Due to the content of glycosylated secoiridoid biophenol oleuroepin, olives are bitter, tart and inedible. As a result, a number of technological processes have been developed around the world to debitter olive fruit. By applying a suitable technological process, we can influence the sensory quality and acceptability of the final product. The debittering procedures differ mainly in the use of sodium hydroxide, salt mixtures and starter cultures. Data from the literature prove that salt concentration affects the balance between yeasts and lactic acid bacteria during lactic acid fermentation. The balance between these microorganisms is crucial, as they are responsible for the technologically appropriate course of fermentation. Besides that, dedicated starter cultures are increasingly used in the industry, which allow the manufacturer better control over the fermentation process and thus less possible errors and better sensory properties.

• Keywords: olives, table olive preservation, processing technologies, debittering, fermentation, starter cultures, salt, sensory properties