Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics

卷:211

Lopez-Lopez, Antonio ; Bautista-Gallego, Joaquin ; Maria Moreno-Baquero, Jose ; Garrido-Fernandez, Antonio

Inst Grasa CSIC

关键词: Salt substitution;    Calcium chloride;    Manzanilla green olives;    Potassium chloride;    Mineral nutrient;    Sensory characteristics;    Sodium chloride;    PLS;   

DOI  :  10.1016/j.foodchem.2016.05.093

学科分类：食品科学和技术

【 摘 要 】

This work studies the effects of the substitution of NaCl with KCl and CaCl2 on the physicochemical, mineral and sensory profile of fermented green Spanish-style Manzanilla olives, using an enlarged centroid mixture design. An increasing presence of CaCl2 in the initial brines improved the colour index, L*, b* values, and firmness. The Na in the olives decreased (linearly) while the levels of K and Ca increased (quadratic) as a function of the KCl and CaCl2 concentrations in the initial brines. CaCl2 also improved the retention of Zn and P in the flesh. PLS showed a strong relationship between Ca and bitterness, hardness, fibrousness, crunchiness and saltiness (negative) and allowed for the prediction of sensory attributes (except acid) from the mineral contents in the flesh. Most of the treatments could lead to new green Spanish-style Manzanilla olive presentations with reduced Na and healthier characteristics. (C) 2016 Elsevier Ltd. All rights reserved.