STUDIES ON THE PREPARATION OF SOME PICKLES UNDER HOME CONDITIONS

Abstract

In Egypt pickled olive is a popular appealing to appetite food. Although pickles are known to be one of the main home industries, pickled olives are not widely prepared at homes in comparison with turnip, onion, green pe•pper, cmrois are cucumber because of lack in fa.rnlly members experience needed to obtain a good quality pickled olive. Therefore this study was carried out to prepare green and black olives w1der home conditions through investigation of some treatments related to quality . Egczi green olive and picual black olives were subjected to. diffemt treatments to clarify the influence of the lye..treatment and acidifying of 44 salinometer Na Cl solution with vinegar on the quality of the final product,

•obtained by pickling in ordinary glass jars at ambieni temperature .Moreover, preparation of low sodium pickled green and b1ack olive paste by patiial replacement of Na Cl with KC! to be used by some patients was in the scope of this investigation.

The.resalts arrived at revealed the following :

I - Microbiological aspects of the brines during fermentation and

ripeninging of olives as affected by the lye-treatment and acidifying : •

1- During fermentation and ripening of green Egezi and black Picual olives, total bacterial counts (T.C.) decreased progressively with advancement of processing time; lactic acid bacteria, however, increased continuously to reach a maximum after 5-10 weeks according to treatment, then showed a

progressive decrease ; yeasts decrease:.! continumtsly, with or without an increase at early periods of fermentation.