| A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. | |
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MedLine Citation:
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PMID: 21839379 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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This study examined the impact of different mixtures of NaCl, KCl, and CaCl(2) on the fermentation profiles of Conservolea natural black olives. Five different combinations of chloride salts were investigated, namely (i) 8% NaCl (control treatment), (ii) 4% NaCl and 4% KCl, (iii) 4% NaCl and 4% CaCl(2), (iv) 4% KCl and 4% CaCl(2), and (v) 2.6% NaCl-2.6% KCl-2.6% CaCl(2). The changes in the microbial association (lactic acid bacteria, yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, volatile compounds, and mineral content in olive flesh were analyzed. Results demonstrated that all salt combinations led to vigorous lactic acid processes based on the obtained values of pH (3.9-4.2) and titratable acidity (0.70-0.86 g lactic acid per 100 ml brine). Organoleptic evaluation was a critical factor in the acceptability of the final product. Increasing concentrations of CaCl(2) or a combination of KCl and CaCl(2) rendered the product bitter with low acceptability by the taste panel. Only one combination of chloride salts (4% NaCl and 4% KCl) could finally produce olives with lower sodium content and good organoleptic attributes. The results of this study could be employed by the Greek table olive industry in an attempt to produce natural black olives with less sodium without affecting the traditional taste of fermented olives in order to meet consumers' demand for low sodium dietary intake. |
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Authors:
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E Z Panagou; O Hondrodimou; A Mallouchos; G-J E Nychas |
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Publication Detail:
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Type: Journal Article Date: 2011-06-06 |
Journal Detail:
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Title: Food microbiology Volume: 28 ISSN: 1095-9998 ISO Abbreviation: Food Microbiol. Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-08-15 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8601127 Medline TA: Food Microbiol Country: England |
Other Details:
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Languages: eng Pagination: 1301-7 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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