Ziel
The objective of the proposed research concerns the improvement of the fermentation process of green table olives by the use of starter cultures developed by the best wild' strains, originally isolated from good quality traditional products. Additionally, the advantages of packing olives in low salinity and acidity brine as well as in olive oil with or without herbs and spices will be investigated. Moreover, mild pasteurisation conditions suitable for green olives will be determined, and will be accordingly related to the appropriate packing materials. By the proposed research the technological processes for the production of green olives will be standardized and scientifically supported. Safe products with enhanced and stable sensory characteristics will be developed, which will retain their traditional specificity. Thus, the SME proposes will be able to offer at lower cost, better quality products with improved shelf life.
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EAW - Exploratory awardsKoordinator
34005 LIMNI
Griechenland