Effect of different concentrations of salt on chemical composition of table olives during fermentation [electronic resource].

Includes references.

Table olives, as a manufactured food must be produced using appropriate, environmental acceptable technologies under safe conditions for consumers and workers. Three different varieties of table olives (Picual, Sennara, and Egizi Axi) were used for changes in their chemical composition during processing. The salt concentration in brine solution was found to be the most important factor for producing table olives. Other factors are the affected, chemical composition is the variety and degree of acidity in brine solution during fermentation. Thus, the traditional fermentation of green table olives could be effected by using different concentrations of salt being (zero, 4, 8, and 12%). chemical composition (Moisture, Protein, Fat, Ash , and Fiber contents) were determined , and . combined, the free acidity .These results were the respective responses to the treatments.

Summary in Arabic.

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