Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics.
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.
Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
Antonio
A
López-López
Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46, 41013 Sevilla, Spain. Electronic address: joaquin.bautista@urv.cat.
Joaquín
J
Bautista-Gallego
Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
José María
JM
Moreno-Baquero
Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
Antonio
A
Garrido-Fernández
D002122:Calcium Chloride / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D031658:Olea / Q000737:chemistry*; D011189:Potassium Chloride / Q000032:analysis; D025341:Principal Component Analysis; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013649:Taste
D017673:Sodium Chloride, Dietary; D011189:Potassium Chloride; D002122:Calcium Chloride
Calcium chloride; Manzanilla green olives; Mineral nutrient; PLS; Potassium chloride; Salt substitution; Sensory characteristics; Sodium chloride