Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
2018
Erdogan, M. | Agirman, B. | Boyaci-Gunduz, C.P. | Erten, H.
The aim of this study was to investigate the quality of black table olives made from cv. Gemlik by partially replacing sodium chloride with other salts to reduce NaCl in table olives. Five different combinations of chloride salts were used as 10% NaCl (control treatment), 5% NaCl+5% CaCl₂, 5% NaCl+5% KCl, 5% KCl+5% CaCl₂ and 3.3% NaCl+3.3% KCl+3.3% CaCl₂ for table olive production according to the traditional Gemlik method. Fermentations were carried out for 190 days in duplicate. At the end of the fermentations, total acidity values reached from 1.17 to 4.54 g/l and yeast and lactic acid bacteria counts were in the range of 6.51 and 8.26 log cfu/ml, respectively. According to the sensory evaluation, the brines including CaCl₂ were less preferred by the panellists. Combination of KCI and CaCl₂ salts led to bitter taste in the final product. On the other hand, combination of chloride salts as 5% NaCl and 5% KCl resulted in low sodium content olives with good organoleptic characteristics. Result showed that, acceptable end products can be produced by using NaCl and KCl salt mixtures to meet the demands of low sodium intake in the production of table olives.
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