2.3. Physicochemical analysis
The following physicochemical characteristics were studied in flesh
of pitted olives after 90 days of fermentation: pH was measured in a homogenate
prepared by blending 20 g of olive flesh with 80ml of distilled
water for 30 s. Readings were taken with a WTW, model pH 521,
digital pH meter and a WTW, type E56, combination electrode
The means of three measurements were recorded. The titratable
acidity (expressed as percentage of lactic acid)was determined
by titration up to 8.2 with 0.2 N NaOH. The concentration of sodium
chloride was analyzed by titration with 0.1 N silver nitrate solution,
using potassium chromate solution as indicator. The water activity