A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

dc.contributor.author	Panagou, EZ	en
dc.contributor.author	Hondrodimou, O	en
dc.contributor.author	Mallouchos, A	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:51:10Z
dc.date.available	2014-06-06T06:51:10Z
dc.date.issued	2011	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2011.05.008	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5367
dc.subject	Calcium chloride	en
dc.subject	Fermentation	en
dc.subject	Mineral elements	en
dc.subject	Natural black olives	en
dc.subject	Organoleptic assessment	en
dc.subject	Potassium chloride	en
dc.subject	Sodium chloride	en
dc.subject.other	sodium chloride	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	fermentation	en
dc.subject.other	mass fragmentography	en
dc.subject.other	metabolism	en
dc.subject.other	microbiology	en
dc.subject.other	olive tree	en
dc.subject.other	pH	en
dc.subject.other	Fermentation	en
dc.subject.other	Gas Chromatography-Mass Spectrometry	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Olea	en
dc.subject.other	Sodium Chloride	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Oleaceae	en
dc.title	A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2011.05.008	en
heal.publicationDate	2011	en
heal.abstract	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. © 2011 Elsevier Ltd.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	7	en
dc.identifier.volume	28	en
dc.identifier.doi	10.1016/j.fm.2011.05.008	en
dc.identifier.spage	1301	en
dc.identifier.epage	1307	en