Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
López-López A,Bautista-Gallego J,Moreno-Baquero JM,Garrido-Fernández Adoi
10.1016/j.foodchem.2016.05.093subject
Has Abstractpub_date
2016-11-15 00:00:00pages
415-22eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30781-6journal_volume
211pub_type
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